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Ingredients
- 1 pound crabmeat
- ½ cup bread crumbs
- 3 green onions (green and white parts), finely chopped
- ¾ cup small diced red onions
- ¼ cup minced fresh flat-leaf parsley
- ¼ cup mayonnaise
- 1 egg, lightly beaten
- 1 teaspoon Worcestershire sauce
- 1 tablespoon mustard
- 1 teaspoon Badia Jerk Seasoning
- ½ lemon, juiced
- ¼ teaspoon Badia Garlic Powder
- 1 teaspoon salt
- Flour, for dusting
- ½ cup vegetable oil
Jerk Aioli:
- 2 cloves of garlic peeled and chopped
- Pinch of kosher salt
- 2 egg yolks, at room temperature
- 1 tablespoon Badia Jerk Seasoning
- ½ lemon, juiced
- 2/3 cup Badia Olive Oil
- 1/3 cup vegetable oil
- Badia Ground Black Pepper
Directions
- In a large bowl, mix together all ingredients, except for the flour and oil
- Shape into patties and dust with flour
- Heat the oil in a large skillet over medium heat
- When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes
- Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
Jerk Aioli:
- Place garlic and salt in a food processor
- Pulse until finely chopped
- Add the egg yolk and lemon juice, and pulse on and off until blended
- Turn on and begin adding the olive oil in a thin stream
- If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you’ve used it all
- Season the aioli to taste with salt and pepper
