Crab cakes are one of those recipes that I was honestly intimidated to make. It seems so "fancy" to me, but once I got started, I actually realized it was super easy. Plus, they turned out absolutely delicious and perfectly crispy. This is a great dish if you want to make something special for the holidays. They can be a holiday app, side dish or just a regular dinner. The spicy aioli is also TDF on these, and SO easy! I am very excited for you guys to try.
For this recipe, I used Alaska snow crab. It was surprisingly VERY easy to prepare. After doing some research and testing, I learned that all you gotta do is boil for 5 minutes in salt and then go to work on getting the meat out. That is the hardest part! It takes some time, but it is 100 percent worth it. Alaska snow crab is so delicious. It has a similar taste to Alaska king crab and is very flakey and delicate. It is available to purchase it year-round. I got mine from Whole Foods, but I am sure other specialty grocery stores have it as well. Just make sure to #AskForAlaska.
I love supporting seafood sourced from Alaska because I trust the quality and focus on sustainability. Both of those are very important to me. Plus, all seafood sourced from Alaska is wild caught. It is actually the largest source of wild-caught seafood in the United States. The nutritional profile of wild-caught seafood is also amazing. There are a lot of important nutrients such as Omega 3 Fatty Acids. All good things here - you can learn all about Alaska seafood at wildalaskaseafood.com.
This recipe makes 9-12 crab cakes.
Ingredients:
Directions:
Start by preparing the snow crab. You can do this in advance and store the crab meat in the fridge if you wish. Bring a large pot to a boil with salted water. Add in all of the crab legs. Let it boil for 5 minutes. Remove from heat and let cool. Once cooled, you will need to remove the crab meat from inside the shells (legs and center). It takes some time and you may need a hefty pair of scissors or a nutcracker. Once all the crab meat is removed, discard the shells.
Using a fork (or your hands), mash / break up the crab meat so it is “shredded”. You want the pieces to be smaller for the cakes. Set in a bowl and off to the side.
Now for the crab cake mixture. In a large bowl combine avocado oil mayo, Dijon mustard, ketchup, apple cider vinegar, egg and hot sauce. Mix well. Season with salt and pepper.
Add in crab meat, panko crumbs and chopped parsley into the bowl. Mix well. Use a spatula to mix and press on the mixture as you go to really get it to make stick together.
Scoop a small handful of raw mixture and make dense balls with your hands. Press well with your hands. Repeat to make 9-12 cakes.
Heat up avocado oil in a cast iron skillet. When oil starts to sizzle, add cakes into the pan. Make sure they are evenly spread out. Using a spatula, press down on each cake to flatten slightly.
Let them cook for 3-5 minutes on each side. Be careful when flipping them, use a wide spatula.
As the cakes are sizzling, make the aioli by adding avocado oil mayo, lime juice and hot sauce in a small bowl and mixing together.
When they are crispy brown on both sides, they are ready to serve. Serve with aioli and a fresh lemon wedge.
For last month's recipe featuring seafood sourced from Alaska check out these tacos!
Thank you to Alaska Seafood Marketing Institute for sponsoring this recipe. I am proud to work with an organization that promotes the consumption of high quality and sustainable seafood. For more information, please go to wildalaskaseafood.com
Ingredients
Directions
Start by preparing the snow crab. You can do this in advance and store the crab meat in the fridge if you wish. Bring a large pot to a boil with salted water. Add in all of the crab legs. Let it boil for 5 minutes. Remove from heat and let cool. Once cooled, you will need to remove the crab meat from inside the shells (legs and center). It takes some time and you may need a hefty pair of scissors or a nutcracker. Once all the crab meat is removed, discard the shells.
Using a fork (or your hands), mash / break up the crab meat so it is “shredded”. You want the pieces to be smaller for the cakes. Set in a bowl and off to the side.
Now for the crab cake mixture. In a large bowl combine avocado oil mayo, Dijon mustard, ketchup, apple cider vinegar, egg and hot sauce. Mix well. Season with salt and pepper.
Add in crab meat, panko crumbs and chopped parsley into the bowl. Mix well. Use a spatula to mix and press on the mixture as you go to really get it to make stick together.
Scoop a small handful of raw mixture and make dense balls with your hands. Press well with your hands. Repeat to make 9-12 cakes.
Heat up avocado oil in a cast iron skillet. When oil starts to sizzle, add cakes into the pan. Make sure they are evenly spread out. Using a spatula, press down on each cake to flatten slightly.
Let them cook for 3-5 minutes on each side. Be careful when flipping them, use a wide spatula.
As the cakes are sizzling, make the aioli by adding avocado oil mayo, lime juice and hot sauce in a small bowl and mixing together.
When they are crispy brown on both sides, they are ready to serve. Serve with aioli and a fresh lemon wedge.
