If you ever want to impress someone with your culinary skills, this would be the dish. It’s very easy and takes less than 30 minutes to make.
Crab Cakes w/Honey & Dill Aioli Sauce
Serves 2 to 4 (Make 4 Patties)
1 Pound Crab Meat (About 1-1/2 pound crab before extraction)
1/4 Cup Italian Style Bread Crumbs
1 Teaspoon Lemon Pepper Salt Mix
1 Teaspoon Dried Parsley
1/2 Teaspoon Cayenne Pepper
1/2 Cup+ Butter (for frying)
Romaine Lettuce (for assembling)
1/4 Cup Flying Fish Eggs (for assembling, but it’s optional)
How to Make The Crab Cakes:
- Extract the crabmeat from shell. If you don’t like this part, you can buy pre-shelled crabmeat. Though, it will be more expensive.
- In a medium size bowl, combine: crabmeat, breadcrumbs, lemon salt pepper, cayenne pepper, parsley, dill, and egg. Use a wooden spoon and mix thoroughly — until all the ingredients are well combined.
- Divide the crab cake mixture into four servings, approx. 1/4 cup. Shape each serving into a round patty.
- Melt butter in a frying pan on medium-high heat. When the butter has melted and starts to bubble, add crab cake patties. Since the crabmeat is already pre-cooked, you only need to fry the patties for a few minutes per side or until golden brown. Make sure the heat doesn’t get too hot or else the butter will burn.
- When done, remove crab cake patties from heat and place on a paper towel for a minute to absorb any excess butter.
How to Make The Sauce:
3 Tablespoon Mayonnaise
1 Tablespoon Lemon Juice
1 Teaspoon Extra Virgin Olive Oil
1 Teaspoon Honey
1/2 Teaspoon Dried Dill
1 Teaspoon Finely Chopped Garlic (1 clove)
- In a small bowl, whisk all the ingredients until smooth and creamy.
Assemble The Dish:
Place a crab cake patty on top of romaine lettuce. Drizzle a tablespoon honey dill sauce over crab cake and top with flying fish eggs. You can omit the flying fish eggs if you don’t like them.