Blue Crab Cakes with Spicy Mustard Aioli Recipe

About: Chef Felix Frias shares his love of seafood in his interpretation of a favorite--Blue Crab Cakes with Spicy Mustard Aioli. Chef Frais rendition keeps the Chesapeake Bay tradition by utilizes one pound of blue crab meat to create these tasty appetizers. However, Chef Frias puts a twist on the crab cakes by pairing it seamlessly with a spicy aioli mustard sauce that complements the sweet meat from the blue crab. Ideal for brunch or lunch.

Recipe Info

Restaurant: Ocean Room | San Diego

Servings: 8
Prep Time: 30 minutes
Cuisine: Seafood
Meal Type: Recipemealtype object (6)
Main Ingredient: Recipemainingredient object (57)
Dish Type: Recipedishtype object (1)
Cooking Method: Recipemethod object (15)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (1)
Vegetarian: No


Crab Cakes

Mix all ingredients. Add 2 drops of tobasco sauce. Squeeze lemons, salt and pepper to taste. Shape into crab cakes. Cook in a pan on medium high heat with olive oil for about 5 minutes on each side or until golden brown.

Spicy Mustard Aioli Sauce

Mix all ingredients except for lemons. Squeeze in lemon juice, salt and pepper to taste. Drizzle sauce on top of crab cakes.

Spicy Mustard Aioli Sauce Note:

As another addition, drizzle some Balsamic vinegar to combine all flavors of spicy, sweet and sour.


1 lb. Super Lump Blue Crab Meat 1/4 C. Mayonnaise 1/4 C. Mayonnaise 1 Tbsp. Dijon Mustard 1 tsp. Dijon Mustard 1 tsp. honey 1 each Red and Green Bell Peppers, finely chopped 1 tsp. Japanese chili sauce 2 Tbsp. Worchester sauce 2 each lemons 2 each lemons 2 C. Japanese Bread Crumbs 2 dash Tabasco sauce


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