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Crab Cakes with Aïoli (Instant Pot)

instantpot-crabcakesaioliCrab Cakes are always in the appetizer sections of fancy seafood restaurants, so it might seem like they are intimidating to make, but truly they are so simple, literally anyone can make them. This recipe is an East-Coast version that I've been making for years.

Crab Cakes:
¼ cup mayonnaise (60 mL)
1 tsp. Dijon mustard (5 mL)
1 tsp. Worcestershire sauce (5 mL)
½ tsp. sea salt (2 mL)
¼ tsp. black pepper, freshly ground (1 mL)
1 lb crabmeat, thawed if frozen, (500 g)
1 cup fresh breadcrumbs (250 mL)
3 green onions, chopped
1 red bell pepper, seeded and finely chopped
¼ cup fresh parsley, chopped (60 mL)
olive oil cooking spray

Aïoli:
¼ cup mayonnaise (60 mL)
2 cloves garlic, grated
1 tsp. lemon juice, freshly squeezed (5 mL)
lemon wedges

Garnish:
1 tsp. lemon juice, freshly squeezed (5 mL)
lemon wedges

East Coast Crab Cakes:
In a small bowl, mix together mayonnaise, mustard, Worcestershire, salt and pepper.

In a medium bowl, stir together crabmeat, bread crumbs, green onions, bell pepper and parsley. Fold in mayonnaise mixture; mix well and shape into four large or eight smaller patties. Set onto two cooking trays and spray with cooking spray.

Place drip pan in the bottom of the cooking chamber. Using the display panel, select Air Fry, adjust Temperature to 400°F (200°C) and set Time for 10 minutes then select Start. Preheat Vortex until display indicates Add Food.

Slide trays into bottom and top positions. When display indicates Turn Food, flip crab cakes over and switch bottom tray to top position and top tray to bottom position. Cook until golden. Serve with lemon wedges and Easy Aioli.

Make the Aïoli:
In a bowl, combine mayonnaise, garlic and lemon juice. Let stand 10 minutes for flavours to meld.

Makes 4 servings.

Cook's Notes:

  • Mayonnaise is the perfect binder, and its subtle creaminess won't compete with the crab - in fact, it helps it shine. If you are not a fan of mayonnaise, Greek yogurt is a great alternative.
  • The Dijon mustard and Worcestershire sauce help to wake up the flavour of the crab cakes. If you like a little more zip, add a few dashes of hot sauce to the crabmeat mixture.
  • To reheat, place cooking tray in the middle position. On the display panel, select Reheat, set Temperature to 350°F (180°C) and Time for 5 minutes.