Crab Cakes with Lemon Aioli

Name: Crab Cakes with Lemon Aioli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves approximately four people
Cuisine: Seafood
Ingredients: 1 pound lump crab meat; 1/2 cup mayonnaise; 1/4 cup red bell pepper; 1/4 cup green onion; 1 large egg; 1 tablespoon Dijon mustard; 1 teaspoon Old Bay seasoning; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; Butter, for pan-frying (optional); For Lemon Aioli: 1/2 cup mayonnaise; 1 large egg yolk; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 1 clove garlic, minced; Salt and freshly ground black pepper to taste

Recipe By:

Alexandra

Posted:

June 16, 2025

Updated:

June 16, 2025

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Crab Cakes with Lemon Aioli are the perfect blend of tender crab meat and zesty flavors. These delightful bites are ideal for a fancy dinner party, a casual family gathering, or even a light lunch. With their crispy exterior and soft, flavorful interior, they stand out as a crowd-pleaser. The addition of lemon aioli elevates them to gourmet status, making this dish a must-try for seafood lovers.

Why You’ll Love This Recipe

Easy to Make: This recipe requires minimal effort and can be prepared in under an hour.
Flavor Packed: The combination of lump crab meat and Old Bay seasoning creates an irresistible taste.
Versatile Serving Options: Enjoy these crab cakes as an appetizer, main course, or even in a sandwich.
Elevates Any Occasion: Perfect for parties or casual family dinners, these crab cakes impress every time.
Quick Cleanup: With simple ingredients and tools, cleanup is a breeze.

Tools and Preparation

To create your Crab Cakes with Lemon Aioli successfully, you’ll need a few essential tools. Having the right equipment makes preparation smoother and more enjoyable.

Essential Tools and Equipment

Skillet
Mixing bowl
Whisk
Measuring cups and spoons

Importance of Each Tool

Skillet: A non-stick skillet ensures even cooking and prevents the crab cakes from sticking.
Mixing Bowl: Essential for combining ingredients without mess.
Whisk: Helps achieve a smooth aioli texture quickly.
Measuring Cups and Spoons: Accurate measurements are key to perfecting the flavors.

Ingredients

For the Crab Cakes:

1 pound lump crab meat, picked over for shells
1/2 cup mayonnaise
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green onion
1/4 cup breadcrumbs (panko recommended)
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Butter, for pan-frying (optional)

For the Lemon Aioli:

1/2 cup mayonnaise
1 large egg yolk
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and freshly ground black pepper to taste

For Garnish

2 tablespoons fresh parsley, finely chopped

How to Make Crab Cakes with Lemon Aioli

Step 1: Prepare the Crab Cakes

Gently combine the crab meat, mayonnaise, red bell pepper, green onion, breadcrumbs, egg, Dijon mustard, Old Bay seasoning, Worcestershire sauce, salt, and pepper in a large bowl. Avoid overmixing; this can make the crab cakes tough. Gently fold the ingredients until just combined.

Step 2: Shape the Cakes

Form the crab mixture into 4-6 patties that are about 1/2-inch thick.

Step 3: Cook the Crab Cakes

Heat olive oil in a large skillet over medium heat. Add the crab cakes and cook them for 3-4 minutes on each side until they are golden brown and heated through. For extra crispy crab cakes, add a pat of butter to the skillet during the last minute of cooking.

Step 4: Prepare the Lemon Aioli

While cooking the crab cakes, prepare your aioli. In a medium bowl, whisk together mayonnaise, egg yolk, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste. An immersion blender can also be used for a smoother consistency.

Step 5: Serve

Serve your delicious crab cakes immediately topped with a generous dollop of lemon aioli. Consider pairing them with your favorite salad or coleslaw for added freshness.

How to Serve Crab Cakes with Lemon Aioli

Serving crab cakes with lemon aioli can elevate your dining experience. Here are some delightful ways to present this dish that enhances both flavor and presentation.

With a Fresh Salad

Mixed Green Salad: Pair the crab cakes with a light mixed green salad for a refreshing balance.
Caesar Salad: The creamy dressing complements the rich flavors of the crab cakes and aioli perfectly.

As a Sandwich

Crab Cake Sandwich: Place the crab cake in a soft bun, add lettuce, and drizzle lemon aioli for a delicious sandwich option.
Sliders: Serve mini crab cakes on small buns for an easy appetizer or party snack.

On a Platter

Appetizer Platter: Arrange crab cakes on a platter with lemon wedges and dipping aioli for a stunning presentation.
Tapas Style: Serve them alongside other small bites like shrimp or stuffed mushrooms for a tapas night.

How to Perfect Crab Cakes with Lemon Aioli

To create the best crab cakes with lemon aioli, follow these expert tips.

Choose Quality Crab Meat: Fresh lump crab meat will ensure your cakes are flavorful and tender.
Avoid Overmixing: Gently combine ingredients to maintain the delicate texture of the crab.
Chill Before Cooking: Refrigerate formed patties for at least 30 minutes to help them hold their shape while cooking.
Use Panko Breadcrumbs: They create a lighter, crunchier texture than regular breadcrumbs.
Cook on Medium Heat: This ensures even cooking without burning the outside of the crab cakes.
Make Ahead of Time: Prepare the crab mixture in advance and store it in the fridge until you’re ready to cook.

Best Side Dishes for Crab Cakes with Lemon Aioli

Pairing sides with your crab cakes can enhance your meal experience. Here are some delicious options to consider.

Coleslaw: A crisp coleslaw adds crunch and balances the richness of the crab cakes.
Roasted Vegetables: Seasonal roasted veggies bring color and nutritional value to your plate.
Corn on the Cob: Sweet corn adds a lovely contrast to savory crab cakes; grill or boil it as you prefer.
Potato Wedges: Crispy potato wedges make for a hearty side that complements seafood well.
Quinoa Salad: A light quinoa salad offers protein and fiber while maintaining freshness.
Garlic Bread: Crunchy garlic bread is perfect for soaking up any leftover lemon aioli.

Common Mistakes to Avoid

When making crab cakes with lemon aioli, it’s easy to make a few common mistakes. Here are some tips to ensure your dish turns out perfectly.

Overmixing the Crab Mixture: Mixing too much can make the crab cakes tough. Combine ingredients gently until just mixed.
Skipping the Breadcrumbs: Not using breadcrumbs can result in soggy cakes. Use panko for a light and crispy texture.
Cooking at High Heat: Cooking on high heat may burn the outside before the inside is cooked. Keep it at medium heat for even cooking.
Ignoring Seasoning: Forgetting to season can lead to bland crab cakes. Always taste and adjust seasoning before cooking.
Not Chilling Before Cooking: Skipping chilling time can cause cakes to fall apart. Refrigerate shaped patties for at least 30 minutes before frying.

Refrigerator Storage

Crab cakes can be stored in the fridge for up to 3 days.
Place them in an airtight container to maintain freshness.

Freezing Crab Cakes with Lemon Aioli

Freeze uncooked crab cakes for up to 3 months.
Use a freezer-safe container or wrap them tightly in plastic wrap and aluminum foil.

Reheating Crab Cakes with Lemon Aioli

Oven: Preheat the oven to 350°F (175°C). Bake for about 10-15 minutes until heated through.
Microwave: Place on a microwave-safe plate and cover. Heat in 30-second intervals until warm.
Stovetop: Heat a skillet over medium heat and cook for about 3-4 minutes per side until warmed through.

Frequently Asked Questions

Can I make crab cakes with lemon aioli ahead of time?

Yes, you can prepare the mixture ahead and shape it into patties. Store them in the fridge or freezer until ready to cook.

What should I serve with crab cakes with lemon aioli?

These crab cakes pair well with salads, coleslaw, or roasted vegetables for a complete meal.

How do I know when my crab cakes are done?

Crab cakes should be golden brown on the outside and heated through in the center, about 3-4 minutes per side on medium heat.

Can I add other ingredients to my crab cakes?

Absolutely! Feel free to customize by adding herbs, spices, or different vegetables based on your preferences.

Final Thoughts

These crab cakes with lemon aioli offer a delightful combination of flavors and textures that will impress any guest. They are versatile enough for a fancy dinner or a casual gathering. Don’t hesitate to customize them with your favorite ingredients or sides; enjoy experimenting!