A Crab Cakes Recipe for Cancer Season

Cancer Season begins with the Summer Solstice, inviting us to slow down, connect, and savor life's simple pleasures. These Maryland Crab Cakes honor Cancer's deep connection to the sea and home-cooked comfort, paired with a bright lemon aioli that celebrates the abundance of summer.

Ingredients

Maryland crab cake

• 1 pound crab meat, fresh – jumbo lump or lump. I use a mix of both

• 1 large egg

• 1/4 cup mayonnaise

• 2 tablespoons dijon mustard

• 2 teaspoons Worcestershire sauce

• 2 teaspoons fresh lemon juice, plus more for serving

• 2.5 teaspoon Old Bay seasoning

• 3 tbsp fresh parsley, chopped

• 1/3 cup Panko bread crumbs (I use gluten-free breadcrumbs)

• Salt to taste (keep in mind that Old Bay is salty so not much additional salt is needed)

Old Bay Lemon Aioli

• ½ cup mayonnaise

• 1 lemon zested

• 2 tablespoons fresh-squeezed lemon juice, plus more as desired

• 1 tablespoon olive oil

• 1 tablespoon finely chopped parsley

• 1 tbsp fresh chives chopped

• 2 garlic cloves minced

• ½ teaspoon Old Bay seasoning

• 2 teaspoons Dijon mustard

• salt and ground black pepper to taste

Instructions

TO MAKE THE CRAB CAKES

• Whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, parsley, and Old Bay seasoning.

• Add the crab meat and gently mix with a rubber spatula until it is fully coated. Then, gently fold in the breadcrumbs, making sure not to break up the crab meat while mixing. If it isn't sticking together, add more breadcrumbs slowly until it binds (about 1-2 tablespoons more).

• Form the crab mixture into 4-5 jumbo, even-sized balls (or 8-10 small/medium crab cakes). Then, cover the crab cakes and refrigerate for 1 hour (up to 1 day). This helps set the crab cakes and marry the flavor

• Heat oven to 350 degrees for 15 to 20 minutes. Lightly grease the pan with avocado or olive oil.