These golden, crispy crab cakes are packed with fresh crab meat, sautéed peppers and onions, and seasoned to perfection. Served with a bright, tangy lemon aioli, they make an irresistible appetizer or main dish.
Ingredients extracted via AI
Ingredients
1 Šálka onion0.5 Šálka red bell pepper1 PL olive oil2 ks egg0.5 Šálka mayonnaise1 ČL Worcestershire sauce1.5 ČL Old Bay seasoning1 ČL cayenne pepper1 ČL garlic salt0.5 ČL black pepper450 g crab meat0.5 Šálka panko breadcrumbs0.25 Šálka fresh parsley1 ČL lemon zest2 PL fresh lemon juice1 strúčik garlic1 PL butter
Procedure generated via AI
Finely chop one medium onion to yield about one cup.
Finely dice half a red bell pepper.
Heat one tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onion and red pepper to the skillet and sauté for 7 to 9 minutes, stirring occasionally, until the vegetables are softened and golden.
Remove from heat and let the vegetables cool.
In a large bowl, whisk together two large eggs, three tablespoons of mayonnaise, one teaspoon Worcestershire sauce, 1½ teaspoons Old Bay seasoning (or one teaspoon cayenne pepper), one teaspoon garlic salt, and half a teaspoon black pepper until well combined.
Gently pick through one pound (about 450 g) of crab meat to remove any shell pieces and excess liquid, then fold it into the egg mixture.
Add half a cup of panko breadcrumbs, the cooled sautéed vegetables, and one-quarter cup of finely chopped fresh parsley to the bowl.
Mix everything thoroughly, cover with plastic wrap, and refrigerate for at least 30 minutes to help the mixture firm up for shaping.
Once chilled, use an ice cream scoop to portion the mixture evenly and form patties about half an inch thick. Wet your hands with cold water to prevent sticking while shaping.