Homemade Jumbo Crabcakes topped with Cajun Aioli over Sauteed Spinach & Mushrooms

I made this for dinner the other night; my family and I LOVED this meal!! These crab cakes are so perfect. They are perfectly crispy, and full of so much flavor!! I would totally make this every day and probably never get sick of it, they are that good!! 

The cajun aioli is so tasty!! It adds a nice spiciness to the crab cakes. The aioli is also super simple to make and requires few ingredients that you probably have on hand! 

Onto the recipe! 

Homemade Jumbo Crabcakes topped with Cajun Aioli over Sauteed Spinach & Mushrooms (serves 6 or 4 hungry people)

Crabcake Ingredients:

• 32 oz jumbo crabmeat
• 1/2 cup chopped bell peppers
• 2 eggs
• 3/4 cup gluten-free breadcrumbs
• 1/2 cup chopped fresh parsley
• 2 tablespoons mustard
• 2 tablespoons marscapone cheese
• 1 teaspoon paprika
• 1 teaspoon garlic 
• salt and pepper, to taste
• olive oil, to coat pan

Cajun Aioli Ingredients: 

• 1/2 cup mayonnaise 
• juice of 1 lemon
• 1 teaspoon old bay seasoning
• pinch of paprika

Sauteed Spinach & Mushrooms Ingredients: 

• 4 cups spinach
• 1 cup sliced baby bella mushrooms
• 3 garlic cloves, minced
• salt and pepper, to taste
• 1 tablespoon olive oil

Mix mayonnaise, lemon juice, old bay, and paprika in a small bowl. Place in fridge until ready to serve.

Combine jumbo crabmeat, chopped bell peppers, eggs, breadcrumbs, parsley, mustard, marscapone cheese, and spices in a large bowl. Once well combined, shape into medium sized patties.

Coat a large pan in olive oil over medium-high heat. Once hot, add crab cakes and cook for about 4-5 minutes per side, or until golden brown and crispy.

While the crab cakes are cooking, heat 1 tablespoon of olive oil in another pan over medium heat. Add garlic and cook for about a minute. Add in mushrooms and saute until cooked. Once mushrooms are softened, add in spinach and season with salt and pepper.

Once everything is cooked, it's time to start plating! Place sauteed spinach and mushrooms on plate, then top with crab cakes. Drizzle cajun aioli on top and garnish with more parsley, if desired. Enjoy!!

-Juliet