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Crab Cake with "Tubby Olive" Aoli + Roasted Corn Salsa

August 1, 2014

Preparation Time: approximately 35-40 minutes

Serving Size: 1 crabcake + ¼ cup salsa, Serves about 5

2 Slices on The Slice Plan


1 lb crabmeat, jumbo lump or backfin (shells removed)

1 egg

1 tsp Worcestershire sauce

1 tsp hot sauce

¼ cup breadcrumbs

1 TB Old Bay seasoning

"Tubby Olive" Aoli:

½ egg yolk, broken and whisked | ½ tsp lemon juice | 1/3 tsp white wine vinegar | 1/8 tsp Dijon mustard | 1/8 tsp kosher salt | ¼ cup Cilantro & Roasted Onion Olive Oil (‘Tubby Olive’ brand: purchase HERE)

Corn Salsa

1 cup corn kernels, frozen/thawed or fresh

½ jalapeño, diced small

½ red bell pepper, diced

2 stalks scallions, sliced thin

1 ½ tsp lime juice

1.5 TB Cilantro & Roasted Onion Olive Oil (‘Tubby Olive’ brand)*


To make "Tubby Olive" Aoli: Combine all ingredients, except oil, in food processor until well mixed. Drizzle olive oil until desired consistency - should be thick and light in color. Set aside under refrigeration.

To make Corn Salsa: Preheat oven to 400 degrees. Roast corn for 15-20 minutes or until browned on all sides; cool. Combine all ingredients. Set aside.

Meanwhile, combine crab, finished aoli, egg, Worcestershire, hot sauce, breadcrumbs, and Old Bay seasoning by hand. Make 5 equal sized balls out of mixture, the shape of a large hockey puck. Set aside.

Change oven settings to BROIL. If you have a high/low broil option, choose low. Place crab cakes on greased baking sheet and broil 15-20 minutes, or until golden brown and internal temperature of 145 degrees has been reached. Remove from oven.*

*When crab cakes are broiled, missed shells will rise to the top. This is a great opportunity to remove them prior to serving!

Turn-out & Storage

Serve crab cake with ¼ cup corn salsa over top. Great with our Fried Green Tomato recipe (shown), grilled asparagus, roasted vegetables, blanched green beans, or a green salad!

Aoli can be stored for up to 5 days under refrigeration. Corn Salsa can be stored for up to 5 days under refrigeration. Crab cakes (uncooked) may be refrigerated for up to 2 days. Crab cakes (cooked) can be stored for an additional 2-3 days under refrigeration.

*The Tubby Olive is a olive oil and vinegar company that specializes in flavor enhanced and infused products, as well as delicious olive oils from all around the globe! Visit them HERE.

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