One of Andrew’s very favorite things for me to make for dinner are crab cakes. During the summer, we often have them “burger style” and add fresh veggies on a yummy bun (or fresh baked onion roll!). On this night, I made crab cakes with fresh corn and green chiles inside and then topped it all with a garlic aioli bought from my grocery store. Easy as that!
This recipe serves four.
12 oz lump crab meat
2 teaspoons Old Bay seasoning
1 cup plain breadcrumbs
2 eggs, lightly beaten
1 tablespoon Dijon mustard
1½ cups of fresh corn kernels
½ red onion, chopped, reserve some to garnish
1 (4 oz) can chopped green chiles
the zest of one lemon (about 2 tablespoons total)
4 burger buns (I used onion rolls), split
1 large tomato, sliced
garlic aioli to garnish, optional
Preheat oven to 400 degrees.
Line a cookie sheet with foil or parchment paper and lightly spray with Pam. Set aside.
In a large mixing bowl, combine crab meat, Old Bay seasoning, bread crumbs, beaten eggs, Dijon mustard, corn, red onion (reserving a little for garnish), green chiles and lemon zest. Take your mixture and turn it into 4 crab cake patties with your hands. Place the patties on your prepared cookie sheet.
Bake about 15 to 18 minutes or until lightly browned.
Remove immediately and build your burger: onion roll, spinach, tomato, crab cake and then garnish with aioli and a few pieces of onion.