Classic Crab Cakes
(from Martha Stewart's Hors d'Oeuvres Handbook)
12 oz. lump crabmeat
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce (not Paleo...use it, leave it out, or sub in Coconut Aminos)
2 teaspoons Old Bay seasoning
2 medium jalepeño peppers, seeds and ribs removed, minced
3 tablespoons finely chopped cilantro
1 large egg, lightly beaten
1 large shallot, minced
2 tablespoons chile-lime aioli (recipe below) or homemade mayonnaise
Zest of 1 lemon
Olive Oil (use regular versus the EVOO for it's lighter flavor), for cooking
- Preheat oven to 350F.
- In a medium bowl, mix together the mustard, Worcestshire, Old Bay, jalepeños, cilantro, egg, shallots, aioli, and lemon zest. Add the crab meat.
- Using a small scoop (scoop size will depend on the size crab cake you'd like) or your fingers, shape the mixture in to small balls. Continue with the remaining crab mixture.
- Heat 3 tablespoons of the oil in a large skillet over medium heat. Place the crab cakes in the skillet and cook until golden brown on the bottom, about 1 minute. Turn the crab cakes and cook until golden brown, about 30 seconds to 1 minute more. Transfer the crab cakes to a paper towel to absorb the oil.
- Transfer the crab cakes to a baking sheet. Bake for 10 minutes or until golden brown. The crab cakes may be held in a warm oven for 30 minutes or cooled and reheated at serving time*.
- Sever warm with the Chili Lime Aïoli and cilantro garnish.
*If you are going to serve these the next day, or up to two days after preparing, stop at Step #4. Once the crab cakes are cooled, transfer them to a parchment paper-lined (layer parchment paper, crab cakes, parchment paper, crab cakes, and so on...) tupperware container in the fridge, until ready (up to two days) to heat and serve.