Legal Seafood’s Crab Cakes

Legal Seafood’s Crab Cakes with Spicy Chipotle Aioli

Jumbo crab cakes with lots of crab and very little filler!
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Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Course Main Course
Servings 2


  • Mixing bowl, spatula, measuring spoons and cups, whisk
  • Large frying pan or skillet


  • 1 TSP Dry mustard
  • 1/2 TSP Prepared horseradish
  • 1/2 TSP Dijon mustard
  • 1/3 Cup + 1 TSP Mayonnaise
  • 1 Large Egg, lightly beaten
  • 1 TSP Worcestershire sauce
  • 2 TBSP Tabasco
  • 1 TSP Old Bay seasoning, or more to taste
  • 12 OZ Fresh lump crab meat
  • 1/2 Cup Saltine cracker, crushed finely

Spicy Chipotle Aioli

  • 1/2 Cup Mayonnaise
  • 1 Large Clove Garlic, minced
  • 1 1/2 TBSP Chipotle peppers in adobe sauce, minced
  • Juice from 1/2 of a Lemon
  • A few grates of the lemon rind
  • 1/8 TSP Coarse salt


  • For the crab cakes, whisk together the dry mustard, horseradish, dijon, mayonnaise, egg, Worcestershire, tabasco, and old bay together. Fold in the crab meat and crackers. Cover and refrigerate for 1 hour.
  • While the crab cakes are resting, whisk together the ingredients for the aioli, cover, and refrigerate.
  • After an hour, preheat oven to 400 degrees and prepare a baking sheet with a silpat mat.
  • Divide the mixture into 4 equal crab cakes. Bake for 20-30 minutes until browned. Serve immediately with the aioli.
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