Sarah Foster’s Crab Cakes

just add crab

In terms of plate presentation, crab cakes were not the most aesthetic choice to pair with fried green tomatoes but I couldn’t resist making Sarah Foster’s recipe for Crab Cakes with Cajun aioli. Nothing like a crispy brown thing plated next to a crispy brown thing – not good on your heart or your eyes – but GREAT for your taste buds! I threw the crab cakes in the cast iron skillet after I finished the fried green tomatoes. Try it, I promise you’ll like it. 

Sarah Foster’s Fresh Every Day Crab Cakes 


  • 1 pound crabmeat
  • 1 red pepper, minced
  • 2 scallions, minced
  • 1 jalapeno, seeded, cored and minced
  • 1 lemon, zested and juiced
  • 1/4 cup mayo
  • 2 cups panko breadcrumbs
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 basil leaves, minced

Assembly: Combine all ingredients. Scoop into 1/4 cup balls (I used an ice-cream scoop). Refrigerate for about and house. Brown in a skillet with canola oil about 3 minutes on each side or until brown. 

Sarah Foster’s Cajun Aioli 


  • 1 roasted red pepper
  • 1 roasted jalapeno
  • 5 roasted garlic cloves
  • 1 large egg
  • 1 lemon, juiced
  • salt & pepper
  • cayenne pepper, one pinch
  • 3/4 cup canola oil

Assembly: Using a food processor, pulse together all the ingredients except for the canola oil. Once combined, add the oil very slowly as the food processor is on.


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