Spicy Mustard Crab Cakes with Lemon-Garlic Aioli

This latest addition to our crab cake recipe collection is spiced up with Colman's mustard and served with a Lemon Garlic Aioli.    We like this recipe because it uses a minimal amount of filler (three tablespoons crushed saltines) and only 1/4 cup of mayonnaise. 

• Prep8 min |
• Total13 min |
• Serves6 small crab cakes

Ingredients

• Crab Cakes:

  • 1 pound lump crab meat (picked over)
  • 3 tablespoons crushed saltine crackers
  • 2 each green onions, white and green part chopped
  • 1/4 cup mayonnaise
  • 2-3 teapoons Colman's prepared mustard
  • 1/2 each lemon, juiced
  • 1 each egg
  • 2 tablespoons butter or extra virgin olive oil
  • 1 each salt and pepper to taste
  • 1 each flour for dusting
  • 1 each purple radish micro-greens

• Lemon Aioli:

  • 1/2 cups mayonnaise
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 clove garlic, finely minced
  • 1/2 teaspoon Colman's Mustard Powder (for extra spice!)