Crab Cakes with Spicy Creole Mustard Aioli

These crab cakes are loaded with flavor from lump crabmeat, aromatic vegetables, and a blend of spices. They're crispy on the outside and tender on the inside, perfect for serving as a starter or main course. The spicy Creole mustard aioli adds a zesty kick that complements the sweetness of the crab meat beautifully.

Ingredients:

• 1 pound lump crabmeat, picked over for shells
• 1/3 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1/2 cup finely diced red bell pepper
• 1/4 cup finely chopped parsley
• 1/4 cup finely chopped green onions
• 1 cup breadcrumbs
• 1 egg, lightly beaten
• Salt and pepper to taste
• 1/4 cup olive oil, for frying
• 1/2 cup mayonnaise
• 2 tablespoons Creole mustard
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste

Instructions:

Add the diced red bell pepper, chopped parsley, chopped green onions, breadcrumbs, beaten egg, salt, and pepper to a large bowl

Then add the Worcestershire sauce, hot sauce, and lump crabmeat

Be careful not to overmix

Put the crab mixture on a baking sheet lined with parchment paper and shape it into small patties, each about 1/4 cup in size

Put it in the fridge for at least 30 minutes to make it firm

Put the olive oil in a big pan and heat it over medium-low heat

Fry the crab cakes one at a time for three to four minutes on each side, or until both sides are golden brown

Move to a plate lined with paper towels to drain off extra oil

Use a whisk to mix the mayonnaise, Creole mustard, lemon juice, garlic powder, cayenne pepper, salt, and pepper in a small bowl

This will make the spicy Creole mustard aioli

Put the spicy Creole mustard aioli on the side so that you can dip the crab cakes in it