Ingredients:

  • 1 lb Lump Backfin Crab Meat, fully picked
  • 1/2 cup Panko Breadcrumbs (divided)
  • 1/4 cup Full Fat Mayonnaise (for cakes)
  • 1 tbsp Dijon Mustard
  • 1 tbsp Old Bay Seasoning
  • 1 tsp Worcestershire Sauce
  • 1 tsp Lemon Zest (from 1 medium lemon)
  • 1 Large Egg, lightly beaten
  • 2 tbsp Fresh Parsley, finely chopped
  • Salt and Black Pepper, to taste
  • Olive Oil or Neutral Oil, as needed (for waffle iron)
  • 1/2 cup Full Fat Mayonnaise (for aioli)
  • 2 tbsp Fresh Lemon Juice
  • 2 tbsp Fresh Chives, finely snipped
  • 1 clove Garlic, minced

Instructions:

  1. Prepare the Crab Cake Binder: In a medium bowl, whisk together the mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, lemon zest, and the lightly beaten egg until fully combined and smooth.
  2. Add Structure: Gently fold in 1/4 cup of the Panko breadcrumbs and the fresh parsley. Season lightly with salt and pepper.
  3. Introduce Crab: Place the picked crab meat in a large, separate bowl. Pour the wet binder mixture over the crab. Using a rubber spatula, gently fold the mixture together until just combined. Do not overmix.
  4. Form and Coat: Form the mixture into 8 uniform patties (about 1/4 cup each). Press each patty lightly into the remaining 1/4 cup of Panko breadcrumbs to coat the exterior lightly.
  5. Chill Firmly: Place the formed cakes on a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes. This chilling period is crucial for structure.
  6. Prepare the Aioli: While the crab cakes are chilling, combine all aioli ingredients (mayonnaise, lemon juice, chives, minced garlic, and salt) in a small bowl. Taste, adjust seasoning, and refrigerate until ready to serve.
  7. Waffle the Crab Cakes: Preheat your waffle iron to a medium-high setting. Brush the top and bottom plates of the hot iron generously with olive oil or neutral oil to prevent sticking.
  8. Cook: Carefully place 1–2 chilled crab cakes onto the centre of the waffle grid. Gently close the lid. Cook for 5–7 minutes, or until the cake is deeply golden brown, crispy, and cooked through. Do not open the iron for the first 4 minutes.
  9. Serve Hot: Use a thin spatula to lift the Waffled Crab Cakes out. Serve immediately with the chilled Lemon-Chive Aioli. Repeat with remaining cakes.