Maryland Crab Cakes with Lots of Herbs & Lemon-Chive Aioli

When you want a true taste of the Northeast, look no further than these Maryland-style crab cakes, packed with fresh herbs, lemon and a pinch of chili powder for good measure. And don’t forget the aioli!

Maryland Crab Cakes with Lots of Herbs & Lemon-Chive Aioli
Maryland Crab Cakes with Lots of Herbs & Lemon-Chive Aioli
Maryland Crab Cakes with Lots of Herbs & Lemon-Chive Aioli
Maryland Crab Cakes with Lots of Herbs & Lemon-Chive Aioli

Maryland Crab Cakes with Lots of Herbs & Lemon-Chive Aioli

Makes 4 servings
Prep time: 30 minutes
Cook time: 15 minutes

Ingredients

1 lb. lump crab meat
1/4 cup + 3 tbsp mayonnaise
1 tbsp dijon mustard
4-5 dashes hot sauce (I used Frank’s RedHot®)
2 eggs
3/4 cup panko bread crumbs
3 green onions, white & pale green part only, chopped
1/4 cup parsley, chopped
1/4 cup dill, chopped
1/2 cup chives, chopped
Juice of 1 lemon
1 tsp chili powder
1 clove garlic, minced
Salt & freshly ground black pepper
Vegetable oil or butter for pan frying

Directions

1. In a large bowl, add crab meat, 3 tablespoons of mayonnaise, dijon mustard, eggs, panko, green onions, parsley, dill, 1/4 cup chives, juice of 1/2 lemon, 1/2 teaspoon chili powder, salt and pepper. Toss mixture gently to combine - don’t overmix!

2. Using a 1/4 cup measuring cup, form patties. The mixture should yield about 8 patties. Refrigerate for at least 20 minutes, or up to an hour.

3. Meanwhile, prepare your aioli. Stir together 1/4 cup mayonnaise, 1/4 cup chives, juice of 1/2 lemon, 1/2 teaspoon chili powder, garlic, salt and pepper. Refrigerate until you’re ready to serve.

4. Heat about a tablespoon of vegetable oil or butter in a nonstick skillet over medium-high heat. Saute crab cakes until golden brown, about 6-8 minutes per side. Serve warm with lemon-chive aioli and big green salad. Enjoy!