introduction
Crab Cakes with Lemon Aioli are simple and tasty. The crab is the star. The lemon aioli adds bright flavor. This recipe is easy for a weeknight or a small dinner. If you want other easy meals, try our air fryer cheeseburgers with veggies for a change.
why make this recipe
You get rich crab flavor with little fuss. The cakes cook fast in a skillet. The lemon aioli is bright and creamy. This dish looks nice with microgreens and candied lemon slices. It works as an appetizer or main dish.
how to make Crab Cakes with Lemon Aioli
Make the crab cakes gently so they stay flaky. Do not overwork the crab meat. Mix the ingredients just until they hold together. For another simple pan-cooked dish you can learn techniques from asian chicken with mushrooms. Use medium heat so the outside browns and the inside stays moist.
Ingredients :
1 pound crab meat, 1/2 cup breadcrumbs, 1/4 cup mayonnaise, 1 egg, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, Salt and pepper to taste, Oil for frying, For Lemon Aioli: 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 clove garlic (minced), Salt to taste, Microgreens and candied lemon slices for garnish
Directions :
- In a large bowl, combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix gently to combine.
- Form the mixture into patties.
- Heat oil in a skillet over medium heat. Cook crab cakes for 3-5 minutes on each side until golden brown.
- For the lemon aioli, mix mayonnaise, lemon juice, minced garlic, and salt in a small bowl.
- Serve crab cakes with lemon aioli, garnished with microgreens and candied lemon slices.
how to serve Crab Cakes with Lemon Aioli
Serve warm. Place two or three cakes on a plate. Add a spoon of lemon aioli on the side. Garnish with microgreens and a candied lemon slice. Serve with a light salad or steamed vegetables.
how to store Crab Cakes with Lemon Aioli
Refrigerate leftover crab cakes in an airtight container for up to 3 days. Keep the aioli in a separate container for up to 3 days. Reheat crab cakes in a skillet over low heat or in a 350°F oven until warm. Do not leave cooked crab out at room temperature for more than two hours.
tips to make Crab Cakes with Lemon Aioli
- Use lump crab meat for best texture.
- Mix gently to keep flakes of crab.
- Chill patties 15 minutes before frying so they hold shape.
- Use medium heat to brown without burning.
- For more cooking ideas, see beef stew with dumplings to learn slow-cook tips you can adapt.
variation (if any)
- Bake instead of fry: bake at 400°F for 12-15 minutes, flipping once.
- Add chopped herbs like parsley or chives to the mix.
- Make mini cakes for appetizers.
FAQs
Q: Can I use canned crab meat?
A: Yes. Drain it well and pick out shells before using.
Q: Can I make the aioli ahead?
A: Yes. Make the aioli a day ahead and keep it cold in the fridge.
Q: Can I use panko instead of breadcrumbs?
A: Yes. Panko gives a lighter, crispier crust.
Q: How do I know cakes are done inside?
A: They should be golden outside and warm in the center. Check one cake by cutting it open.
Q: Can I freeze the raw patties?
A: Yes. Freeze them on a tray, then store in a bag for up to 1 month. Thaw in the fridge before cooking.
Conclusion
If you want a simple lemon aioli idea to try with these cakes, check this Easy Lemon Garlic Aioli – Recipe by Blackberry Babe for more tips and a similar bright sauce.
Print
Crab Cakes with Lemon Aioli
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
These Crab Cakes with Lemon Aioli are simple, tasty, and full of rich crab flavor, perfect for a weeknight meal or small dinner.
Ingredients
- 1 pound crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- Oil for frying
- For Lemon Aioli: 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic (minced)
- Salt to taste
- Microgreens and candied lemon slices for garnish
Instructions
- In a large bowl, combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix gently to combine.
- Form the mixture into patties.
- Heat oil in a skillet over medium heat. Cook crab cakes for 3-5 minutes on each side until golden brown.
- For the lemon aioli, mix mayonnaise, lemon juice, minced garlic, and salt in a small bowl.
- Serve crab cakes with lemon aioli, garnished with microgreens and candied lemon slices.
Notes
Use lump crab meat for best texture. Chill patties for 15 minutes before frying to help hold shape.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 50mg
Keywords: crab cakes, lemon aioli, seafood recipe, appetizer, easy dinner