Crispy Corn Crab Cakes With Truffle Aioli
Servings Prep Time
12-14cakes 10minutes
Cook Time
Servings Prep Time
12-14cakes 10minutes
Cook Time
Crab Cakes
  • 8oz container jumbo lump crab meat
  • 15oz can whole kernel sweet corn
  • 2 large eggsbeaten
  • 1/3cup reduced-fat mayonnaise
  • 1tablespoon Dijon Mustard
  • 2tablespoons garliccrushed or minced
  • 1cup panko crumbs
  • 1cup extra-sharp cheddar cheeseshredded
  • 2 scallionsfinely chopped
  • 1teaspoon old bay seasoning
  • salt and pepper,to taste
  • Calivirgin Premium Olive Oilfor frying
  • 1/4cup reduced-fat mayonnaise
  • 2 1/2teaspoons Calivirgin White Truffle Oil
  • 1 1/2teaspoons garliccrushed or minced
  • 1/2 lemonjuiced
  1. Begin by preparing the aioli. In a small mixing bowl stir all aioli ingredients until well combined.
  2. In another, large mixing bowl, combine all crab cake ingredients except for the olive oil, stirring until well mixed. Next, using damp hands form the crab cake mixture into patties — about 2″ in diameter — then rest on a clean plate or cutting board.
  3. Pre-heat a cast iron skillet over a medium-high flame for 2 minutes, then swirl with olive oil to coat the bottom. Three patties at a time, fry the crab cakes for 3 – 4 minutes on either side until crisp and cooked through. Transfer to a wire rack to cool, then repeat until all cakes are cooked, adding more olive oil to the skillet for each new batch.
  4. Serve immediately, pairing with truffle aioli on the side for dipping! These can be frozen in a ziploc bag and reheated at 350F whenever you want them — They stay nice for over a month.
Recipe Notes

Recipe by Christine from WRY TOAST