Crab Cakes With Aioli Dipping Sauce

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• 8 ounces lump crabmeat, shells picked out
• 1 1/2 cups finely crushed green onion flavor potato chips (i use mikesell's brand)
• 1/4 cup real mayonnaise (do not substitute)
• 1/2 teaspoon old bay seasoning
• 1 dash pepper
• 1/2 tablespoon worchestershire sauce
• 1/2 teaspoon dry mustard
• unsalted butter (for frying, approx. 2-4 tablespoons)
• 1 lemon, cut in half (other half is for the dipping sauce)
• 1 fresh garlic clove
• 1/2 cup real mayonnaise
• 1 1/2 tablespoons horseradish mustard (i use grey poupon horseradish mustard)
• 1/2 teaspoon chili powder
• 2 tablespoons lemon juice
• 1 dash kosher salt (optional)

Recipe

• 1 in a mini chopper, finely crush the potato chips.
• 2 in a med. size bowl, mix together mayonnaise, old bay, pepper, worcestershire sauce, and dry mustard until creamy.
• 3 add the crab meat and mix evenly but gently so as not to break up the clumps of crab too much. clumps of crab are a good thing!
• 4 gently stir in 1/4 cup crushed potato chips.
• 5 form the mixture into 4 patties and coat with remaining potato chip crumbs.
• 6 melt about 2 tablespoons unsalted butter over medium heat. add more butter if needed.
• 7 when the butter starts to sizzle, gently place the crab cakes into the pan (they're delicate).
• 8 sprinkle with a little kosher salt if desired and cook for about 4 minutes.
• 9 carefully flip the patties, and drizzle with lemon juice from 1/2 of the lemon. cook for 4 minutes or until golden brown.
• 10 dipping sauce: place all ingredients in mini chopper and push the button. that's it! make it ahead of time if desired and refrigerate.