Crab Cakes with Aioli Dipping Sauce and Spring Mix Salad with Garlic Dijon Vinaigrette

So for the past few days I’ve been craving crab cakes with a simple salad. Perhaps it was because two weeks before I had the BEST crab cakes ever at Chef Marcus Samuelsson’s restaurant Red Rooster  in Harlem, NY. Seriously, the crab cakes were delicious and awesome. It was pure Blue Crab meat.

Well I decided I wanted crab cakes for dinner last night, so I made some. I also wanted a simple mixed green salad with a good vinaigrette and I created a Garlic Dijon vinaigrette. It went perfect with the crab cakes and added a spiciness to the salad. I also added shave carrot curls and sliced red onions to my salad. This whole meal is simple, light, and easy meal to make. All for under 30 minutes. Try it out!

CRAB CAKES

1 large egg

2 tablespoons light mayonnaise

3/4 teaspoon Dijon mustard

3/4 teaspoon Worcestershire sauce

1/4 teaspoon Sriracha hot sauce

8 oz. Claw Crab meat (or any other kind of lump crab meat)

1/4 cup dried bread crumbs (I used Panko)

EASY AIOLI DIPPING SAUCE

1 garlic clove, minced

1/2 cup mayonnaise

1 1/2 tablespoons horseradish mustard (I didn’t have horseradish mustard, so I used horseradish instead – still came out very tasty)

1/2 teaspoon chili powder

2 tablespoons lemon juice

1 dash kosher salt (optional)

GARLIC DIJON VINAIGRETTE

2 garlic cloves, minced

1/2 tablespoon Dijon mustard

1 tablespoon lemon juice

3 tablespoons olive oil

salt and pepper to taste

DIRECTIONS

1. Gently combine all ingredients for crab cakes. Shape into 4 cakes (use 1/4 cup to measure out evenly).

2. Pan fry in 1/4 inch oil over medium heat for 3-4 minutes per side.

3. Mix all dipping sauce ingredients in a bowl until well combined. (You can make this ahead and refrigerate, if you want to.)

4. For salad dressing, add all ingredients into a jar and shake until emulsified. Pour over salad and toss.

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