Simple Crab Cakes with Spicy Garlic Aioli

For the spicy garlic aioli:
  • 1/2 cup mayonnaise (do not use miracle whip salad dressing)
  • 1/2 teaspoon granulated garlic
  • 1 tablespoon lemon juice
  • 1/2-1 teaspoon hot sauce (I used some of my homemade hot sauce, which consists of blending a can of chipotles in adobo sauce until a paste forms)
  • salt, to taste
  • fresh ground pepper, to taste
For the crab cakes:
  • About 8 oz. crab meat (2 well-drained cans will work perfectly)
  • 1/2 cup finely crushed saltine crackers
  • 1/2 cup finely crushed spicy cheese crackers
  • 1 egg
  • 3 tablespoons mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon spicy mustard
  • 2-4 tablespoons finely diced fresh chives
  • 2-4 tablespoons bacon grease or oil, for frying

To make the spicy garlic aioli, combine all of the aioli ingredients (mayonnaise through ground pepper) in a small bowl and refrigerate until you are ready to serve the crab cakes.

To make the crab cakes, mix the crab, bread crumbs, milk, egg, mayonnaise, Worcestershire sauce, mustard, and chives in a bowl. This step can be done in advance and can be stored in the refrigerator for up to 24 hours.

Form patties by using an ice cream scoop or similarly-sized spoon and your hands to shape them. If the mixture does not hold its shape, refrigerate for an hour before forming patties.

Heat the bacon grease or oil over medium-high heat in a relatively large nonstick skillet. Once to temperature, fry the patties in the hot bacon grease or oil until golden brown on both sides, about 2-4 minutes per side.

  • Yields: 8-10 crab cakes
  • Preparation Time: 25 minutes
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