On a sultry Eastern Shore summer day, there’s nothing better than Maryland Jumbo Lump Crab Cakes topped with this Old Bay Herbed Caper Aioli ! The aioli was revised from a Washington Post recipe to be the perfect addition to this amazing crab cake! Never enough Old Bay, am I right? To accompany the crab cake I made some fabulous Summer Sweet Corn Salad with basil chiffonade as well as my favorite Honey Mustard Coleslaw with Apples! These sides, made ahead of time and chilled, make a perfect meal to enjoy as a couple, as a family meal or with some sweet neighbors or friends.
The Ingredients:
These simple ingredients and quick stir is all you need! I have an abundance of fresh thyme growing in my patio so I’ll put it to some good use!
The Mix:
Just toss it together in a small crock or dish large enough to hold the ingredients. Give it a quick whisk to combine the ingrediients and let it chill in the fridge until ready to use.
Serve it up!
Oh, yum! Are those crab cakes ready yet!
This fabulous combination was a taste explosion in my mouth with each bite! ! I’m sure you can find other uses for this Old Bay Herbed Caper Aioli 
Old Bay Herbed Caper Aioli
Ingredients
- 1/2 c mayonnaise
- 1 T capers drained of brine
- 1-1/2 t freshly squeezed lemon juice
- 2 t fresh thyme leaves
- 1/2 t pressed or finely minced garlic
- 1/4 t sea salt
- 1/2 t freshly ground black pepper
- 1/2 t Old Bay seasoning
Instructions
- Combine all ingredients. Allow to chill before serving.
