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When buying canned crab, be sure to buy a good quality crab from the refrigerated section of your supermarket, not the crap crab they sell on the shelves.
Another, “I don’t feel like going to the grocery store, what’s in the pantry” meal. I made these delicious Crab Cakes with Piquillo Pepper Aioli with some canned lump-meat crab I had in the fridge. So crabby good.
If you don’t happen to have a can of quality crab in your refrigerator, then go to the store, get some and make these. When buying canned crab, be sure to buy a good quality crab from the refrigerated section of your supermarket, not the crap crab they sell on the shelves.
While I made these for dinner, they would also be an excellent appetizer or first course. Just make them smaller…
Put the crab in a large bowl. Add the chopped vegetables and mix lightly to distribute. Add the mayonnaise, mustard, Worcestershire and old bay, mix to combine (use a light hand so the crab stays in nice pieces); add about 1/2 cup of the panko and mix. The mixture should just hold together. Using a 1/3 cup measure, make patties, pressing lightly to make sure they hold and then turn them in the remaining panko crumbs to cover. Place on a sheet pan and refrigerate for about an hour.
While the crab cakes are "resting" make the aioli. In a small blender, food processor or other whirling around thing, place all the aioli ingredients and pulse until mostly smooth but still with some texture.
Heat neutral oil in a frying pan to a depth of about 1/4 inch. Add the crab cakes and cook until browned on one side, turn carefully and cook the other side until browned, crisp and hot throughout. Serve with aioli.
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