Classic Crab Cakes

Recipe and photography provided by Chef Billy Parisi.

These simple-to-prepare crab cakes are coated in butter crackers and pan-fried until golden brown. You will love how quick these come together and how easy they are to make! In this recipe, I serve them with a delicious mustard aioli for the perfect complement of flavor.

Why You’ll Love this Recipe

Ocean’s Legacy Lump Crab Meat found in Heinen’s Seafood Department elevates the flavor of these classic crab cakes while offering a sturdier consistency for cooking.
You can serve these as an appetizer or a meal and I promise, they’ll go quick! Stack a few on a bun with lettuce, tomato and aioli for a crab cake sandwich.

Ingredients

For the Crab Cakes

1 lb. Ocean's Legacy lump crab meat
1/4 cup red onion, minced
1/4 cup celery, minced
2 Tbsp. fresh parsley, minced
1 tsp. Two Brother's blackened seasoning
3/4 cup crushed butter crackers or panko bread crumbs
3 Tbsp. mayonnaise
2 large Heinen's cage free eggs
1 Tbsp. Heinen's Dijon mustard
1/4 cup Heinen's avocado oil
Salt, to taste

For the Mustard Aioli

1/2 cup mayonnaise
Juice of 1/2 lemon
1 garlic clove, finely minced
1 1/2 Tbsp. Heinen's Dijon mustard
Salt, to taste

Instructions

For the Crab Cakes:

In a large bowl, gently fold together the crab meat, red onion, celery, parsley, blackened seasoning, butter crackers, mayonnaise, eggs, mustard and salt until just combined.
Form them into 6 individual cakes and briefly set them to the side.
Prep the Mustard Aioli (see below). Set aside.
Pour the avocado oil into a large non-stick skillet over medium-high heat and add the crab cakes. Cook them for 4-5 minutes per side or until golden brown and cooked throughout.

For the Mustard Aioli:

In a separate small bowl, whisk together the mayonnaise, lemon juice, garlic clove, mustard and salt until combined. Set aside.
Serve alongside crab cakes.