Jumbo Lump Crab Cake (DF) with Citrus Herb Aïoli

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Step 1

Make the crab cake mixture: In a large bowl, combine the crabmeat, panko breadcrumbs, beaten egg, dairy-free mayonnaise, Old Bay seasoning, salt, and pepper. Gently mix until combined, taking care not to break up the lump crabmeat too much.

Step 2

Form the crab cakes: Divide the crab mixture into 4 equal portions and shape each portion into a patty.

Step 3

Fry the crab cakes: Heat oil in a large skillet over medium heat. Add the crab cakes and cook for 4-5 minutes per side, or until they are golden brown and heated through. Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil.

Step 4

Prepare the citrus herb aïoli: In a small bowl, combine the dairy-free mayonnaise, lemon juice, orange juice, lemon zest, orange zest, chopped parsley, salt, and pepper. Mix well.