Cajun Crab Cakes with Garlic Aioli and Honey Mustard Salad

Cajun seasoned crab cakes with garlic aioli and a honey mustard salad for a bold and flavorful taste to satisfy your seafood cravings.

These Cajun crab cakes with garlic aioli and honey mustard salad have a bold and flavorful taste that will satisfy your seafood cravings. The crab cakes are made with lump crab meat, egg, mayonnaise, and Cajun seasoning mix, giving them a spicy kick. The panko bread crumbs add a crispy texture, while the smoked paprika gives them a smoky flavor. The garlic aioli is the perfect complement to the crab cakes, with a creamy texture and a tangy flavor from the lemon juice. The honey mustard salad dressing is a refreshing contrast, with a sweet and tangy taste that perfectly pairs with the fresh greens, broccoli, and sunflower seeds.

Ingredients

Crab Cakes

  • (2) 4.25 ounce cans of lump crabmeat
  • 1 egg
  • 2 tablespoons mayonnaise
  • 2 teaspoons Cajun spice mix
  • 1 cup panko bread crumbs
  • Smoked paprika

Galic Aioli

  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon garlic stir in paste (or 1 minced clove)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons olive oil
  • 1 tablespoon lemon juice

Honey Mustard Salad Dressing

  • 2 tablespoons mayonnaise
  • 1/2 teaspoon whole grain mustard
  • 1 teaspoon yellow mustard
  • 1 teaspoon honey
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon salt

Salad Mix

  • Spinach
  • Spring Mix Blend
  • Butter Lettuce
  • Broccoli
  • 2 tablespoons diced red onion
  • Sunflower seeds

Instructions

  1. Prepare the garlic aioli to mix and chill in the fridge.
  2. Prepare the honey mustard dressing to mix and chill in the fridge.
  3. Whisk together the egg, mayo, and Cajun seasoning.
  4. Add the lump crab and stir together.
  5. Add the panko bread crumbs and stir together.
  6. Form into 4 patties.
  7. Sprinkle both sides of patties with smoked paprika and Cajun seasoning.
  8. Heat oil in a skillet over medium heat.
  9. Add the four crab cakes and cook for 4 minutes.
  10. Flip the crab cakes and cook another 4 minutes.
  11. Remove from heat.
  12. Dollop the garlic aioli on top of the crab cakes.
  13. Toss the salad dressing with the salad greens and top with sunflower seeds.

Prepare 2 cans of lump crab meat and Cajun seasoning.

Add the garlic aioli ingredients to a mixing bowl.

Stir the garlic aioli thoroughly and chill in the fridge.

Add the honey mustard ingredients in a small mixing bowl.

Stir the honey mustard dressing thoroughly and chill in the fridge.

Add the egg, mayo, and Cajun seasoning to a bowl for the crab cakes.

Stir together thoroughly.

Add the lump crab meat.

Form into 4 patties and sprinkle with smoked paprika and Cajun seasoning.

Heat oil in a skillet over medium heat. Add the four crab cakes and cook for 4 minutes.

Flip the crab cakes and cook another 4 minutes.

Toss the salad dressing with the salad mix.

Dollop the crab cakes with the garlic aioli.

Serve and enjoy!