The last few weeks have been CAH-RAAAZY. There was packing and unpacking and planes, trains, and automobiles and then it was HOMECOMING and then I got sick with a crazy COLD and now it’s MONDAY.
On days like today I want a giant pot of soup and a bottle of wine. Or some crabcakes. Like THESE.
My mom almost always had crabcakes on the menu when she was catering, so I grew up making and eating them pretty frequently. Now that I’m a sort-of-grownup, I’ve twisted her classic version into my own collection of crabcake variations.
This particular recipe, though, is pretty true to my crabcake roots. It’s close to Mom’s original version but with a spiced-up kick. The roasted red pepper aioli is a no-fail sauce, and it’ll have you scouring your fridge for anything else you could smother with all its peppery, savory goodness. (Hint: it makes a great veggie dip).
- ⅔ cup panko bread crumbs
- 1 tsp. dry mustard
- 1 tsp. Old Bay seasoning
- ¼ tsp. pepper
- ¼ cup chopped green onion
- 1 beaten egg
- ⅓ cup mayonnaise
- 1 Tbsp. worcestershire sauce
- 1 lb. lump crab meat
- 4 Tbsp. butter
- 1 lg. red pepper, roasted
- ½ tsp. dried thyme
- 3 cloves garlic, minced
- ½ tsp. hot sauce
- 2 Tbsp. red wine vinegar
- ½ cup red wine
- 1.5 cups mayonnaise
- Combine bread crumbs, mustard, Old Bay, pepper, and green onion in a medium bowl. Add egg, mayonnaise, and Worcestershire sauce; mix well. Fold in crabmeat.
- Shape mixture into patties. Heat 1 Tbsp. of butter in a large skillet over medium heat. Cook patties for 3-4 minutes on each side until golden brown. Add additional butter to skillet as needed.
- Serve immediately.
- Peel and seed roasted red pepper and give it a rough chop.
- In a small saucepan, combine chopped pepper, thyme, garlic, hot sauce, vinegar, and red wine. Simmer over low heat for 15 minutes or so until liquid has almost reduced and has the consistency of a thick syrup. Remove from heat and let cool.
- Place cooled red pepper mixture in a blender with the mayonnaise and blend until smooth. Serve with crab cakes or store in the fridge for future use.