Crab Cakes with Aioli

These crab cakes have a little bit of heat to them. The cooling aioli is a wonderful garlicky accompaniment which balances nicely with the spice from the cakes. My husband loves these!  Makes 4 large patties.

Ingredients:

•  1/2 cup evoo
• 6 green onions, chopped
• 2 (6 oz) cans crab meat, drained
• 1 Tb mayonnaise
• 1 t dijon mustard
• 20 Ritz crackers, crushed (Throwing them in a food processor works good)
• 1/2 t cayenne 
• 1 t garlic powder
• 1/2 t old bay seasoning 
• Salt and pepper to taste 
• 1/2 cup bread crumbs 

Combine crab, chopped green onions, 2 eggs, mayonnaise,  dijon, crushed crackers, cayenne, garlic powder,  old bay, salt and pepper. Form into 1/2 inch patties. Coat both sides with bread crumbs. 

Heat 1/2 cup evoo in large skillet over medium high heat.  Once heated, cook patties 45 seconds - 1 minute and turn patties and cook 45 seconds - 1 minute. These cook fast. Seriously set a timer maybe at 30 seconds at a time and peak at the underside of them. They should be golden brown and crispy on the outside but soft and delicate inside. Serve warm with cold aioli.

Aioli Ingredients:

• 3/4 cup mayonnaise
• 3 cloves minced garlic
• 2 1/2 Tb lemon juice 
• 3/4 t salt
• 1/2 t pepper

Stir ingredients together in a small bowl and refrigerate for a few hours prior to making crab cakes. Delish!