Big Game Week: Grilled Crab Cakes with Old Bay Aioli

Dairy Free
Popular
Health score
7%
Big Game Week: Grilled Crab Cakes with Old Bay Aioli
28 min.
12
103kcal

Suggestions


Get ready to elevate your game day experience with these mouthwatering Grilled Crab Cakes paired with a zesty Old Bay Aioli! Perfect for sharing with friends and family, these crab cakes are not only delicious but also dairy-free, making them a fantastic option for a variety of dietary preferences. With just 28 minutes of prep time, you can whip up a crowd-pleasing appetizer that will have everyone coming back for seconds.

Imagine the delightful crunch of the golden-brown exterior giving way to tender, succulent crab meat, all enhanced by the unmistakable flavor of Old Bay seasoning. Each bite is a celebration of the sea, perfectly complemented by the creamy, tangy aioli that adds a burst of flavor. Whether you're hosting a big game watch party or simply looking for a tasty snack, these crab cakes are sure to impress.

Not only are they a hit in taste, but they also pack a nutritious punch with a balanced caloric breakdown, making them a guilt-free indulgence. Garnished with fresh parsley, these crab cakes are as visually appealing as they are delicious. So fire up the grill, gather your ingredients, and get ready to serve up a dish that will be the star of your next gathering!

Ingredients

  • tablespoons old bay aioli (see recipe)
  • fillet anchovy minced
  • 1.5 teaspoons apple cider vinegar 
  • slices bread 
  • lb crab meat 
  • 0.5 teaspoon dijon mustard 
  •  eggs beaten
  • large egg yolk 
  • 12 servings parsley fresh for garnish
  •  garlic clove minced
  • 1.5 teaspoons juice of lemon freshly squeezed
  • 1.5 teaspoons old bay seasoning 
  • tablespoon olive oil extra-virgin
  • teaspoons parsley flakes 
  • 0.8 cup vegetable oil 

Equipment

  • bowl
  • whisk
  • kitchen towels

Directions

  1. Roll up a kitchen towel and wrap it around the base of a medium-size bowl to keep it stable.
  2. Whisk together the egg yolk, vinegar, lemon juice, garlic, and anchovy until well combined.Start adding the vegetable oil a few drops of at a time while whisking vigorously. Continue whisking while gradually pouring in the remaining vegetable oil in a thin, thread-like stream. The mixture will slowly turn an opaque golden yellow. As you add more oil, the dressing will become thicker and creamy and take on a paler yellow color.
  3. Whisk in the olive oil, also in a thin stream.
  4. Whisk in the Old Bay seasoning. Cover the bowl and refrigerate the aioli until you’re ready to use it, up to 4 days.

Nutrition Facts

Calories103kcal
Protein33.16%
Fat54.23%
Carbs12.61%

Properties

Glycemic Index
16.06
Glycemic Load
1.26
Inflammation Score
-5
Nutrition Score
11.74260888929%

Flavonoids

Eriodictyol
0.03mg
Hesperetin
0.09mg
Naringenin
0.01mg
Apigenin
9.37mg
Luteolin
0.05mg
Isorhamnetin
0.06mg
Kaempferol
0.06mg
Myricetin
0.6mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:103.1kcal
5.15%
Fat:6.06g
9.33%
Saturated Fat:1.07g
6.67%
Carbohydrates:3.17g
1.06%
Net Carbohydrates:2.81g
1.02%
Sugar:0.36g
0.4%
Cholesterol:45.79mg
15.26%
Sodium:370.86mg
16.12%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.34g
16.68%
Vitamin K:73.81µg
70.3%
Vitamin B12:3.46µg
57.74%
Selenium:17.28µg
24.68%
Copper:0.37mg
18.46%
Zinc:2.44mg
16.26%
Phosphorus:105.69mg
10.57%
Vitamin C:8.35mg
10.12%
Vitamin A:393.63IU
7.87%
Folate:31.02µg
7.76%
Magnesium:23.94mg
5.99%
Manganese:0.1mg
5.14%
Iron:0.86mg
4.78%
Vitamin B6:0.08mg
4.21%
Vitamin B3:0.79mg
3.96%
Calcium:36.47mg
3.65%
Vitamin B2:0.06mg
3.44%
Vitamin E:0.51mg
3.42%
Potassium:118.32mg
3.38%
Vitamin B1:0.04mg
2.98%
Vitamin B5:0.29mg
2.9%
Fiber:0.37g
1.47%