Crab Cakes Salad with Lemon-Garlic Aioli Recipe

8 crab cakes


For the Crab Cakes:

  • 2 pounds of fresh crab legs
  • 1 teaspoon of garlic powder
  • 1 teaspoon of dry mustard
  • ¼ cup of mayonnaise
  • 1 egg
  • 1/3 cup of crushed Ritz crackers
  • 1 teaspoon Worcestershire sauce
  • 1 cup of Panko bread crumbs, for coating
  • ½ cup canola oil
  • Kosher salt and fresh cracked pepper to taste
  • Fresh Arugula greens

For the Aioli:

  • 4 very finely minced cloves of fresh garlic
  • ½ cup of mayonnaise
  • Juice of 1 lemon
  • Kosher salt and fresh cracked pepper to taste
  1. Boil the fresh crab legs in a large pot of boiling salter water for 6 to 7 minutes or until cooked through. Remove all of the meat and chill. In a large bowl thoroughly mix together crab meat, garlic powder, dry mustard, mayonnaise, egg, Ritz crackers, Worcestershire sauce, salt and pepper. Once mixed form individual patties, about 3 inches in diameter.
  2. Once formed, coat them in the Panko bread crumbs. In a non-stick pan with a ½ cup of canola oil on medium-high heat, cook the crab cakes on each side for 3 minutes and then place the pan and finish in the oven on 350° for 6 to 8 minutes. Once cooked removed them from the oil and set aside.
  3. For the Aioli: Place all ingredients in a bowl and whisk together until combined. Set the crab cakes overtop of the arugula leaves and drizzle on the aioli.