We made it with Calivirgin Premium Extra Virgin Olive Oil & Calivirgin White Truffle Oil
Servings: 12-14 | Prep Time: 10 min | Total Time: 30 min
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INGREDIENTS
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INSTRUCTIONS
Crab Cakes
- 8 ounce container jumbo lump crab meat
- 15 ounce can whole kernel sweet corn
- 2 large eggs, beaten
- 1/3 cup reduced-fat mayonnaise
- 1 tablespoon Dijon Mustard
- 2 tablespoons garlic, crushed or minced
- 1 cup panko crumbs
- 1 cup extra-sharp cheddar cheese, shredded
- 2 scallions, finely chopped
- 1 teaspoon old bay seasoning
- salt and pepper, to taste
- Calivirgin Premium Olive Oil for frying
Aioli
- 1/4 cup reduced-fat mayonnaise
- 2 1/2 teaspoons Calivirgin White Truffle Oil
- 1 1/2 teaspoons garlic crushed or minced
- 1/2 lemon juiced
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Begin by preparing the aioli. In a small mixing bowl stir all aioli ingredients until well combined.
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In another, large mixing bowl, combine all crab cake ingredients except for the olive oil, stirring until well mixed. Next, using damp hands form the crab cake mixture into patties — about 2″ in diameter — then rest on a clean plate or cutting board.
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Pre-heat a cast iron skillet over a medium-high flame for 2 minutes, then swirl with olive oil to coat the bottom. Three patties at a time, fry the crab cakes for 3 – 4 minutes on either side until crisp and cooked through. Transfer to a wire rack to cool, then repeat until all cakes are cooked, adding more olive oil to the skillet for each new batch.
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Serve immediately, pairing with truffle aioli on the side for dipping! These can be frozen in a ziploc bag and reheated at 350F whenever you want them — They stay nice for over a month.
Premium Extra Virgin Olive Oil
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RECIPE NOTES
Recipe by Christine from WRY TOAST