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Crab Cakes with Lemon Garlic Mayonnaise

© Brenda Wall

This week's seafood delight is everyone's favorite, crab cakes. There is no wrong way to prepare this dish, as everyone adds their own special ingredients. I've tried many variations but have found this one to be my favorite and prepare this recipe at least once a month and my family just loves it. I have also shared this recipe with many friends and family and have often been asked to prepare it on special occasions.

For those of you who may wish to try a different variation, I have included several recipes. Be daring and play around with some of your favorite ingredients and create your own custom variation of crab cake. Please keep in mind however, no matter which recipe you may use or create, I have found that crab cakes come out better when refrigerated for about an hour.

I hope you enjoy these crab cake recipes!

Crab Cake with Lemon Garlic Mayonnaise
Courtesy of Brenda Wall

Crab Cakes
1 pound jumbo lump crabmeat
1 egg, beaten
1/4 cup green onion, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 cup onion, finely chopped
1/4 cup fine bread crumbs
1/4 teaspoon salt, optional
1/2 teaspoon cayenne pepper
1 tablespoon dried parsley flakes
1 tablespoon mayonnaise
3 tablespoons vegetable oil

Lemon Garlic Mayonnaise
1 cup mayonnaise
2 cloves of garlic, finely minced
2 tablespoon fresh lemon juice

Instructions for Crab Cakes
In a small sauce pan, heat 1 tablespoon of oil and saute onions, green onions, and red bell pepper for about 1 minute; set aside; mix bread crumbs, salt, pepper, parsley and stir in well beaten egg; add sauteed ingredients; fold in crab meat (being careful not to break up lump meat; form crab cakes, (4-6); refrigerate for 1 hour; fry or broil until golden brown.

Instructions for Lemon Garlic Mayonnaise
Mix all ingredients until blended well.

Chesapeake Bay Blue Crab Cakes
Courtesy of iChef Recipe Archive and Virginia Marine Products Board, Virginia Waterfront Cuisine.

Ingredients
2 pounds fresh Chesapeake all lump blue crab, picked
1/3 cup fresh made mayonnaise
1 1/2 tablespoons Dijon mustard
2-3 extra large eggs
2 tablespoons lemon juice, freshly squeezed
1 teaspoon Old Bay or other seafood seasoning
1/2 cup fresh soft bread crumbs
2 tablespoons fresh parsley, chopped
2 tablespoons green onion, finely chopped
1 teaspoon zest of fresh lemon
1 pinch of cayenne pepper
2 tablespoons prepared horseradish
Salt and pepper, to taste
Flour
Clarified butter or peanut oil for saute

Instructions
Combine all ingredients except crabmeat. Taste and adjust seasoning; genly fold into crabmeat; portion into 3 1/2 ounce cakes; lightly flour, saute in clarified butter or peanuit oil; serve immediately.

Crab Cakes, courtesy of SOAR

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