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
