Crab Cakes with Aioli

We don't live near the coast anymore but that's no excuse not to have crab cakes! These are made with canned crab meat but those of you who live near the coast should use fresh crab.

2 6oz cans lump crab meat
20 buttery crackers (Ritz or Keebler Club work well)
2 eggs, slightly beaten
1/2-1 tspn Old Bay Seasoning
1/2 cup breadcrumbs (or more cracker crumbs if done in a food processor)
1/2 cup oil for frying

Crush the crackers and toss into a mixing bowl with the crab meat and Old Bay. Add in the eggs and stir to combine. Shape into 4 patties and coat in bread crumbs. Set aside.

Heat the oil over medium heat. Add in patties and cook until browned on each side, about 3-5 minutes.

Serve with garlic aioli (below). I like my crab cake in a sandwich with lettuce and tomato. You can also shape them into about 16 fritters and serve as an appetizer.

Aioli

3/4 cup mayonnaise
1 garlic clove, minced
1-2 Tbspns lemon juice

Mix until combined.