You don’t have to live in Maryland to eat the best crab cakes.  Make them at home and give them a twist with this delicious aioli sauce.  The hint of cardamom gives this dip a zip!

Crab Cake Ingredients:

1 egg white
8 oz crabmeat
1 tsp dijon mustard
1 tsp Worcestershire sauce
1/2 tsp Old Bay seasoning
1 T parsley, chopped
2 T panko crumbs
2 T vegenaise or mayo

 

Cardamom Ginger Aioli Ingredients:

1/2 C vegenaise or mayo
1 tsp dijon mustard
1 T lemon juice
2 T Betsy’s Best Gourmet Cashew Butter with Cardamom
1/2 tsp ginger, zested
Dash pepper

 

Combine all of the crab cake ingredients and form into 5 small patties.  Heat oil in a skillet and cook on each side until golden.  5-7 min.  Remove and place on a paper towel to cool.

Meanwhile in a bowl combine all of the aioli ingredients and stir to combine.  Use as a topping or a dipping sauce.