Easy Spicy Pan-Fried Cajun Crab Cakes with Lemon Aioli

I have to say, as a kid, I definitely missed out of crab cakes. It was not too long ago that I learned how to make them and they were incredible! I decided that I wanted to up the flavor in mine so I made this recipe easy for everyone to follow.

For this recipe we will start with forming the crab cake itself. To a large mixing bowl, add 1 lb of crab meat. Finding 1 lb of crab is not only difficult, but also expensive. I decided to do a blend of imitation and real crab. I found the taste to be nearly the same and they turned out just as well! If you can do 1 lb of real crab meat, do it, but the recipe is not ruined if you need to use imitation as well! I am all about affordability here!

To your crab, add 2 eggs, 1 diced jalapeno, 1 diced red bell pepper, 1/2 chopped white onion, about 1-1 1/2 cups of bread crumbs (mine were gluten free), your seasoning blend (1 Tsp each: salt, pepper, paprika, chili powder, red pepper flake, garlic powder, onion powder), and 1/4 cup of hot sauce of your choice!

With come gloves mix that all together and form a patty. Mine were the size of a standard hamburger patty. Fry in a skillet with hot oil until they are golden brown!

Spicy Lemon Aioli

For the sauce, add 2 tbsp mayo, 1 tbsp squeezed lemon, fresh dill, parsley, 2 tbsp Tobasco, and 1 tsp of seasoning salt. Give this a stir and enjoy!