Crab Cakes With Mustard Aioli

I love seafood.  When I go on vacation to the coast, my husband gets frustrated with me because I always have to go to a restaurant that has fresh seafood.  He hates the smell and the taste!  He's weird, I know.

Thinking about dinner tonight, I remembered that I had King crab legs in the freezer.  Yes, I know that if by chance an Iron Chef is reading this, they are cringing.  I have one word for them:  Missouri.  We don't get fresh seafood!

Here are the ingredients for the crab cakes:

1 pound fresh crab meat
2 tablespoons mayonnaise
1 egg, beaten
1 teaspoon lemon juice
Salt and Pepper
1 teaspoon Old Bay Seasoning
1 1/2 cups Panko bread crumbs
1/2 cup onion, diced
1/2 cup celery, diced
8-10 butter crackers, crushed
2 tablespoons butter, melted

The first thing I did was steam the crab legs, sprinkled with Old Bay Seasoning.

When the crab legs are steamed, I took the crab meat out of the shells.  Next, add the onion, celery, salt, pepper, Old Bay, crushed crackers, lemon juice, butter, mayo, egg, and 1/2 cup Panko bread crumbs.

If the mixture is too wet, add some more crushed crackers.  Mold the mixture into a patty and dredge in the remaining Panko bread crumbs.  Heat up a little olive oil in a saute pan and fry the crab cakes.


While the crab cakes are cooking, assemble the ingredients for the mustard aioli.  Here are the ingredients:

2 tablespoons of mayonnaise
1 1/2 teaspoons stone ground mustard
1 teaspoon lemon juice
1 teaspoon apple cider vinegar
1/4 teaspoon each:  salt and pepper

Mix all of those ingredients together.  Time to turn the crab cakes!

Enjoy!