When I used to think of crab cakes, I would think back to when I was a child and being obsessed- always ordering crab cakes every time I would see them on a menu. Now, crab cakes remind me of my husband’s aunt who died too soon from her 3 year battle to cancer…
Kimberly Rueve was an incredible individual. She was always full of life, energy, laughter and smiles. She had an extremely special bond with her niece and nephews- one of them being my husband, Mitch. Unfortunately, her body succumbed to cancer in the end but her mind was always a fighter who never gave up. Kimmy died on Thursday, July 9, 2020 at the very young age of 52. I wish I would’ve gotten to spend more time and more years with Kimmy, but I’m so glad I can look back fondly at the 5 years I got to spend with her.
One of my favorite memories with Kimmy was my very first Christmas with the Janszen family in Seaside, FL. If you’ve ever visited Seaside, you are probably aware of the restaurant, Bud and Alley’s. Bud & Alley’s is known for their crab cakes and Kimmy certainly loved them… probably more than anyone else! We had a wonderful Christmas playing games, watching every Christmas movie you can think of, exchanging gifts, and eating those amazing crab cakes. I will always cherish those memories and hold them in my heart.
Life is short and when someone who is very close to us leaves this earth, it is extremely difficult to grasp. Everyone handles grief differently and a good cry is always what the doctor orders in regards to healing. Although we are very sad and will miss Kimmy so much, she is now restored, strong and most importantly, free of cancer. She is in heaven- paradise! Reminding myself of that makes me smile instantly.
This crab cake recipe is for Kimmy; someone who never took life for granted. We can all learn something from that.
Crispy Crab Cakes with Lemony Aioli
- Large Skillet
- 1 lb Lump Crab Meat
- 1/2 cup Mayonnaise
- 1 Egg beaten
- 1 Tbsp Dijon Mustard
- 1 Tbsp Worcestershire
- 1 Tbsp Hot Sauce (1 tsp if you don't like spicy)
- 1 tsp Dried Tarragon
- 1 1/2 cup Panko Breadcrumbs
- Healthy pinch of Kosher Salt & Black Pepper
- 1/4 cup Canola Oil
- 1 cup Mayonnaise
- 1 Tbsp Dijon or Regular Mustard
- 1 tsp Hot Sauce
- 1 clove Garlic pasted
- 1 Lemon juiced
- Pinch Salt & Pepper
- Combine the mayo, dijon, egg, Worcestershire, hot sauce, tarragon and salt & pepper in a bowl. Set aside.
- In a separate bowl combine the lump crab meat and panko breadcrumbs.
- Fold the wet ingredients into the crab/panko mix.
- Using a 1/3 cup measuring scoop, pack the crab cakes into 1 1/2" thick patties. You should get 8 crab cakes.
- In a skillet, heat canola oil over medium high heat. *Be careful because the hot oil will spit!*
- Working in batches of 4 so the skillet isn't over-crowded, sear the crab cakes on either side until golden brown, about 4-5 minutes per side.
- Drain the crab cakes on a paper towel-lined plate while cooking the next batch.
- Sprinkle the crab cakes with a tiny bit of salt.
- For the aioli: combine all ingredients in a bowl. Season with salt & pepper to taste.