Crab Cakes Recipe

In a large skillet over medium heat, add 1 Tbsp olive oil and sauté diced red bell pepper and onion until golden and soft, about 7-9 minutes. Remove from heat and let cool.

In a large mixing bowl, whisk together 2 large eggs, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, Old Bay seasoning (or Cajun seasoning), garlic salt, and 1/2 tsp black pepper.

Drain and pick over the lump crab meat to ensure there are no stray shells. Lightly break up any very large pieces of meat. Transfer the crab meat to the large bowl with the egg mixture.

Add the cooled sautéed bell pepper and onion, panko bread crumbs, and finely chopped parsley to the bowl. Stir gently until just combined and moistened.

Cover the crab cake mixture and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.

Divide the chilled mixture into about 15 equal portions. With lightly wet hands, gently shape each portion into a 1/2-inch thick patty.

Heat 1 Tbsp olive oil and 1 Tbsp unsalted butter in a large non-stick skillet over medium heat. Carefully place crab cakes in the skillet in batches, ensuring not to overcrowd the pan. Cook for 4-5 minutes per side, until golden brown and heated through. Reduce heat if they brown too quickly. Transfer cooked crab cakes to a serving platter.

Add more olive oil and butter to the skillet as needed for subsequent batches. Repeat the cooking process with the remaining crab cakes.

In a small bowl, stir together 1/2 cup mayonnaise, 1 tsp lemon zest, 2 Tbsp lemon juice, and 1 pressed garlic clove until well blended.

Cover the lemon aioli dip and refrigerate until ready to serve with the warm crab cakes.