There are as many opinions about crab cakes as there are recipes. Our crab cakes feature sweet, juicy crab meat, coated in oats instead of breadcrumbs for a golden, gluten-free crust.
2Tbspcanola oil for frying, plus more if needed (30 ml)
For aioli:
1/2cupmayonnaise(125 ml)
1clovegarlicminced
1lemon juice
1lemon zest
salt to taste
black pepperfreshly ground, to taste
Instructions
Lemon aioli:
In a small bowl, whisk together mayonnaise, garlic, lemon juice and zest. Season to taste with salt and pepper. Refrigerate until serving.
Crab cakes:
Place 1 cup quick oats onto a shallow plate.
In a large bowl, whisk together mayonnaise, mustard, lemon juice, egg white, salt and pepper. Stir in red pepper and scallions.
Fold in crab meat and 1/2 cup quick oats.
Form into patties, using approximately 1/4 cup of the mixture for each. Gently roll patties in oats, tapping off excess.
Heat canola oil in a large skillet over medium high heat. Fry three or four at a time, turning once, until golden. Add additional canola oil, if needed.
Drain on paper towel and keep warm. Serve with quick lemon aioli.