Home » Crab-tivating Crab Cakes

Crab-tivating Crab Cakes

June 29, 2020
Crab Cakes with Garlic Aioli
Pg. 17
Jack, Season 1
14 down…85 to go!

As I mentioned in my last post, seafood, specifically crab, has a special place in my heart and my tummy. My birthday falls in July (tomorrow, the 13th!), which is coincidentally the peak of crab season. Therefore, it is usually something I treat myself too, sometimes more than once, during my birthday month.

For the next few months, I will be doing a lot of the seafood dishes since many of them are in peak season during the summer. And I started with these scrumptious crab cakes. We decided to serve them with sautéed mushrooms and asparagus and small bacon-wrapped filets, making it the perfect surf ‘n’ turf dish! YUM.

What did I do differently?

  • The recipe said to mold the cakes and put them in the fridge for 10-15 minutes. Because we were having family over, I got everything prepped about two hours ahead of time. I noticed while shaping the patties that they were very delicate. I thought to myself, “I get why they call to refrigerate them to help them solidify and not fall apart, but I don’t think it’s going to be enough.” I checked in on them after about 30 minutes, and they were still incredibly delicate. I knew that once I tried to put them into a pan they would certainly fall apart. So, I decided to put them into the freezer for about 30 minutes. This helped a lot. They didn’t fall apart (much) when I started to cook them, thankfully.
  • I used low-fat sour cream and romaine lettuce (instead of butter lettuce) because that’s what we had on hand. Gotta trim waste, both in food and in money, where you can!
  • I doubled the amount of garlic in the aioli, because I rarely stick to the required amount of garlic in any recipe, let alone one that is supposed to have a blunt garlic flavor. I almost always double whatever the recipe calls for. I can’t help it.
  • I added some red pepper flakes and onion powder to the aioli, as well. I felt it could use just a bit more flavor.

All my love,
Dani, a big tid

P.S. What’s your ideal surf ‘n’ turf combination? Mine would be a ribeye steak (medium rare) with crab legs and LOTS of butter. But I could name plenty of combinations that get my mouth watering, like a filet served more on the rare side with grilled shrimp or a New York strip with a lobster tail. Gimme all of them, please and thank you.

Follow Along!

This Is Gonna Be Fun.

Make sure to subscribe so you don’t miss out on any of the good stuff–growth + successes, failure + flops, and all honest moments in between!


  1. I’ll take exactly what you cooked that night!! Those steaks and crab cakes were AMAZING!! Definitely a show stopper!

Leave a Comment

Your email address will not be published. Required fields are marked *