Crab Cakes with Smoky Tomato Aioli


4Crab Cakes with Smoky Tomato AioliServes 4

Prep Mins

2020 Mins 30 Mins 50 Mins

Total Mins



For the smoky tomato aioli:

  • ¼ cup Angel Sweet® Tomatoes
  • 2 cloves garlic
  • ½ cup mayonnaise
  • 1 tsp. Spanish smoked paprika

For the crab cakes:

  • 3 Tbsp. mayonnaise
  • 1 large egg, beaten
  • 1 Tbsp. Dijon mustard
  • 1 tsp. Worcestershire sauce
  • 1 tsp. Old Bay seasoning
  • ½ tsp. hot sauce
  • 2 Tbsp. neutral oil, or more as needed
  • 1 lb. lump crab meat
  • 1 SUNSET® Organic Bell Pepper, finely diced
  • 1 small sweet onion, finely chopped
  • 12 saltine crackers, finely crushed
  • ½ cup all-purpose flour

For serving:

  • Lemon wedges


For the smoky tomato aioli:

  • Add the Angel Sweet® Tomatoes and garlic to a blender or food processor and blend until puréed.
  • In a small bowl, combine the tomato garlic puree with the mayonnaise and smoked paprika. Mix well. Set aside for serving.


For the crab cakes:

  • In a small bowl, whisk together the mayonnaise, egg, Dijon, Worcestershire, Old Bay and hot sauce. Set aside.
  • Heat the oil in a large skillet over medium heat and add the onion. Sauté until softened, about 4-5 minutes. Remove from the skillet and reserve.
  • In a large mixing bowl, lightly toss the crab meat, crackers, bell pepper and sautéed onion. Gently fold in the mayonnaise mixture until well combined. Cover and refrigerate for at least an hour.
  • Scoop the crab mixture into ⅓ cup mounds and lightly pack into patties. Set out a plate with the all-purpose flour and lightly dredge each crab cake.
  • Bring the large skillet up to medium-high heat, add ½” of oil to the bottom of the skillet. Heat the oil until it shimmers before adding the crab cakes.
  • Add the crab cakes to the oil and cook until golden brown and heated through, about 3 minutes per side.
  • Transfer to a platter and serve with the smoky tomato aioli and lemon wedges.

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