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Crab Cakes with Lemon Aioli

Crab Cakes with Lemon Aioli

Savor the perfect balance of sweet crab and tangy lemon aioli with this easy Crab Cakes with Lemon Aioli recipe. Ideal for weeknight dinners or special occasions.
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Prep Time 20 minutes
Cook Time 8 minutes
Resting Time 15 minutes
Total Time 43 minutes
Servings: 6 pieces
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound fresh lump crab meat
  • 1/2 cup breadcrumbs use gluten-free for paleo version
  • 1 large egg lightly beaten
  • 2 tablespoons mayonnaise or substitute Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Old Bay seasoning
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons olive oil for cooking
  • 1/2 cup mayonnaise
  • 1 lemon zest and juice
  • 1 teaspoon minced garlic
  • 1 teaspoon chopped fresh dill

Equipment

  • Large mixing bowl
  • Skillet
  • Whisk
  • Parchment paper
  • Measuring spoons and cups

Method
 

  1. In a large mixing bowl, gently combine the crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, and Old Bay seasoning.
  2. Chill the mixture for 15 minutes before shaping to help it firm up.
  3. Divide the mixture into six equal portions and shape them into patties about 1-inch thick.
  4. In a small bowl, whisk together the ingredients for the lemon aioli: mayonnaise, lemon zest, lemon juice, garlic, and dill. Let the aioli sit for 10 minutes before serving.
  5. Heat olive oil in a skillet over medium heat.
  6. Add the crab cakes and cook for about 3-4 minutes per side until golden brown and crispy.
  7. Serve immediately with a dollop of lemon aioli on top.

Nutrition

Calories: 260kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 2gCholesterol: 60mgSodium: 400mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use fresh, high-quality crab meat for the best results. For healthier options, substitute mayonnaise with Greek yogurt or avocado. Let the crab cake mixture rest in the fridge for 15 minutes to help them firm up and hold together during cooking. Store leftover crab cakes in an airtight container in the fridge for up to two days and reheat in the oven for best results. You can freeze uncooked crab cakes for up to three months; just thaw overnight before cooking.
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