Crab Cakes Salad with Lemon-Garlic Aioli Recipe
Keyword: Seafood
Skill: intermediate
Servings: 1
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
- 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.
- 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.
- 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.