Directions

1. Make the aioli— In a small bowl, stir together mayo, lime juice, Auntie Nono’s Seafood Seasoning,  and salt. Taste and adjust seasoning/citrus level to your liking. Cover and place in fridge. (Feel free to make this a day or two ahead.)

2. Prep the crab— Make sure crab meat is shell- free and if frozen, thawed. Set aside.

3. Mix the crab cakes—In a medium bowl, beat egg vigorously with a whisk. Add drained corn, crab meat, mayonnaise, and Auntie Nono’s Seafood Seasoning, then mix gently with hands until well combined. (Try not to break up the lumps of crab meat.) Add in just enough bread crumbs so that cakes hold together, less is more here.

4. Shape the crab cakes—Divide crab mixture to make 6 to 8 evenly sized balls (roughly 1/2 cup each). Flatten to form patties. Refrigerate covered for 30 minutes (or up to 24 hours).

5. Prepare to cook—Heat 1 tablespoon vegetable oil in a large skillet over medium heat.

6. Cook the crab cakes—Lightly dredge patties in flour on both sides and transfer to skillet, working in batches to avoid overcrowding the pan. Cook until underside is nicely browned, about 4 minutes. Flip and continue cooking until brown on both sides, another 4 minutes or so. Add another tablespoon of oil to skillet and repeat with remaining patties.

7. Garnish and serve—Add a sprinkling of sea salt to the top of each crab cake. Drizzle with aioli or serve the sauce on the side for dipping. Garnish serving plate with sprigs of fresh parsley or cilantro, along with lime or lemon wedges.