Ingredients:

  • 1 pound Jumbo Lump Crab Meat, picked over for shells
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup full fat Mayonnaise (for binder)
  • 1 Large Egg, lightly whisked
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Worcestershire Sauce
  • 1 teaspoon Fresh Lemon Juice (for binder)
  • 1 teaspoon Old Bay Seasoning
  • 1 tablespoon Fresh Parsley, finely chopped
  • Salt and Black Pepper, to taste
  • Unsalted Butter or Oil, as needed (for waffle iron)
  • 1/2 cup full fat Mayonnaise (for aioli)
  • 1 tablespoon Fresh Dill, finely chopped
  • 1 tablespoon Fresh Lemon Juice (for aioli)
  • 1 small clove Garlic, minced
  • Pinch of Salt and White Pepper (for aioli)

Instructions:

  1. Prepare the Binder Base: In a medium bowl, combine the mayonnaise, whisked egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and chopped parsley. Season lightly with salt and pepper. Whisk until smooth.
  2. Add the panko breadcrumbs to the wet mixture. Stir gently until just combined. Allow the mixture to stand for 5 minutes; this lets the panko absorb the moisture fully.
  3. Incorporate the Crab: Add the jumbo lump crab meat to the binder mixture. Using a rubber spatula, fold the ingredients together very gently, avoiding crushing the crab lumps. The goal is only to coat the meat lightly.
  4. Shape and Chill: Form the mixture into 6 equal-sized patties, approximately 1 inch thick. Place the patties onto a parchment-lined plate or tray. Refrigerate the crab cakes for a minimum of 30 minutes to firm up the binder.
  5. Prepare the Aioli: While the crab cakes are chilling, combine all aioli ingredients (mayonnaise, dill, lemon juice, minced garlic, salt, and pepper) in a small bowl. Stir until fully incorporated. Taste, adjust seasoning, and refrigerate until ready to serve.
  6. Waffle the Crab Cakes: Preheat the waffle iron to medium-high heat. Lightly brush the top and bottom plates of the waffle iron with melted butter or oil.
  7. Place one or two chilled crab cakes onto the center of the waffle iron grids, depending on size. Gently close the lid (do not press down aggressively). Cook for 4 to 6 minutes, or until the exterior is deeply golden brown and the internal temperature reaches 165°F (74°C).
  8. Serve immediately: Carefully remove the waffled crab cakes and transfer them to a wire rack to maintain crispness. Serve garnished with fresh parsley and a generous dollop of the Lemon-Dill Aioli.