Classic Crab Cakes
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Recipe and photography provided by Chef Billy Parisi.
These simple-to-prepare crab cakes are coated in butter crackers and pan-fried until golden brown. You will love how quick these come together and how easy they are to make! In this recipe, I serve them with a delicious mustard aioli for the perfect complement of flavor.
Why You’ll Love this Recipe
- Ocean’s Legacy Lump Crab Meat found in Heinen’s Seafood Department elevates the flavor of these classic crab cakes while offering a sturdier consistency for cooking.
- You can serve these as an appetizer or a meal and I promise, they’ll go quick! Stack a few on a bun with lettuce, tomato and aioli for a crab cake sandwich.
Classic Crab Cakes
Cook time: 10min Prep time: 15min Total time: 25min
Servings: 6
Ingredients
For the Crab Cakes
- 1 lb. Ocean's Legacy lump crab meat
- 1/4 cup red onion, minced
- 1/4 cup celery, minced
- 2 Tbsp. fresh parsley, minced
- 1 tsp. Two Brother's blackened seasoning
- 3/4 cup crushed butter crackers or panko bread crumbs
- 3 Tbsp. mayonnaise
- 2 large Heinen's cage free eggs
- 1 Tbsp. Heinen's Dijon mustard
- 1/4 cup Heinen's avocado oil
- Salt, to taste
For the Mustard Aioli
- 1/2 cup mayonnaise
- Juice of 1/2 lemon
- 1 garlic clove, finely minced
- 1 1/2 Tbsp. Heinen's Dijon mustard
- Salt, to taste
Instructions
For the Crab Cakes:
- In a large bowl, gently fold together the crab meat, red onion, celery, parsley, blackened seasoning, butter crackers, mayonnaise, eggs, mustard and salt until just combined.
- Form them into 6 individual cakes and briefly set them to the side.
- Prep the Mustard Aioli (see below). Set aside.
- Pour the avocado oil into a large non-stick skillet over medium-high heat and add the crab cakes. Cook them for 4-5 minutes per side or until golden brown and cooked throughout.
For the Mustard Aioli:
- In a separate small bowl, whisk together the mayonnaise, lemon juice, garlic clove, mustard and salt until combined. Set aside.
- Serve alongside crab cakes.
