This year, the NHN family traveled to Tampa. It was the girls’ first time seeing the ocean, and while they marveled at its wonder, I marveled at a particular crab soup from a local restaurant, Frenchy’s. This soup was heaven on earth. To my dismay, Maddie felt the same and ate quite a bit of my soup that she insisted she was just sampling. I could have eaten a vat of that soup. When it came time for my turn to make our monthly dinner in September, I was still thinking about it.
I knew I wouldn’t be able to match the amazingness that was Frenchy’s crab soup, so I decided to try the next best thing — crab cakes. When we first started our NHN monthly family dinner tradition, I made a corn crab cake that I still wish I saved the recipe for (if you are reading this and have one, please do share). I was in need of crab, and a new recipe for crab cakes, and so our September dinner was born. I explored different recipes and finally assembled a recipe I hoped would do. Being a HUGE fan of aioli, I knew we needed this as well. After one experimental batch, I ended with a truly fabulous aioli. Of course, you’d have to ask Lesley for a non-biased opinion.
Aside from the food and a few scheduling conflicts, we had another great evening. Success!
- 2 large eggs
- 2 1/2 tbsp mayonnaise
- 1 1/2 tsp dijon mustard
- 1 tsp worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/4 tsp salt
- 2 tbsp parsley
- 1 lb lump crab meat
- 1/2 cup panko
- 1 red pepper
- 1 tsp lemon juice
- 1 tbsp parsley
- 1/2 cup mayonnaise
- 2 cloves garlic
- 1/8 tsp Italian seasoning
- pepper to taste
- Drain the lump crab and check the meat for cartilage.
- Combine all ingredients other than the crab and panko in a medium bowl.
- Fold in the crab and panko
- Use a 1/4 measuring cup to form crab cakes
- Add 1/3 cup oil to a pan and heat.
- Cook crab cakes until they are brown on both sides - approx. 6-7 minutes.
- Cut red pepper and remove seeds
- Blend red pepper in a food processor. Drain.
- Combine red pepper and remaining ingredients in a small bowl.
- Refrigerate before serving.