Few dishes embody coastal elegance quite like Crab Cakes with Lemon Aioli. Golden on the outside, tender and flaky on the inside, these crab cakes are a celebration of simple ingredients that let the star — sweet, succulent crab meat — truly shine. Originating from the Eastern seaboard of the United States, particularly Maryland, crab cakes have become a beloved seafood classic across the world.

This recipe pairs beautifully seasoned crab cakes with a zesty lemon aioli, a creamy and tangy sauce that adds a refreshing brightness to each bite. Whether served as an appetizer, light entrée, or even in sliders, this dish brings restaurant-quality flavor right to your home kitchen.

Why I Love This Recipe

I absolutely love this recipe because it captures that perfect balance between sophistication and comfort.

The crab cakes are lightly crisp on the outside but moist and flavorful inside, with every bite bursting with delicate crab flavor and a hint of herbs and lemon.

Why It’s a Must-Try Dish

This recipe is a must-try because:

• It’s seafood perfection — crisp, golden, and filled with tender crab.
• The lemon aioli adds a refreshing contrast that enhances rather than overpowers the crab.
• It’s versatile — serve as an appetizer, main course, or even on a sandwich bun.
• Quick and easy — ready in under 40 minutes!
• Restaurant-quality flavor at home — without the hefty price tag.

If you’re a seafood lover, or even if you’re just looking to impress guests with something elegant, this dish is an absolute winner.

Preparation and Cooking Details

• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4 servings (makes 8 small or 4 large crab cakes)
• Calories per Serving: ~340 kcal

Course and Cuisine

• Course: Appetizer / Main Course
• Cuisine: American (Coastal / Seafood)

Ingredients

For the Crab Cakes:

• 1 lb (450 g) lump crab meat, drained and picked over for shells
• 1/2 cup (50 g) breadcrumbs (preferably panko)
• 1/4 cup (60 g) mayonnaise
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning (or a mix of paprika, celery salt, and pepper)
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, finely chopped
• Salt and black pepper, to taste
• 2 tablespoons unsalted butter (for frying)
• 1 tablespoon olive oil (for frying)

For the Lemon Aioli:

• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 clove garlic, finely minced or grated
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• Salt and black pepper, to taste

Cooking Directions

1. Make the lemon aioli: Combine mayonnaise, Dijon, garlic, lemon juice, and zest. Mix well and refrigerate until serving.
2. Prepare the crab mixture: In a large bowl, gently mix crab meat with breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, lemon juice, parsley, and seasoning.
3. Form the patties: Shape the mixture into 4 large or 8 small patties. Refrigerate for 15–20 minutes to firm up.
4. Cook the crab cakes: Heat butter and olive oil in a skillet over medium heat. Cook crab cakes for 3–4 minutes per side until golden brown and crisp.
5. Serve hot: Serve with a dollop of lemon aioli and a wedge of lemon.

Step-by-Step Preparation Method

Step 1: Prepare Lemon Aioli

• In a small bowl, whisk together mayonnaise, Dijon mustard, garlic, lemon juice, and zest.
• Season with salt and pepper.
• Cover and refrigerate — this allows the flavors to blend beautifully.

Step 2: Make the Crab Cake Mixture

• In a large bowl, gently combine crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, lemon juice, parsley, and Old Bay seasoning.
• Use a light hand to avoid breaking the crab meat apart.

Step 3: Shape the Patties

• Form into even-sized cakes (about ½ inch thick).
• Place them on a plate, cover, and refrigerate for at least 15 minutes — this helps them hold their shape while frying.

Step 4: Cook the Crab Cakes

• Heat butter and olive oil in a large skillet over medium heat.
• Fry crab cakes for 3–4 minutes per side until golden brown and crisp.
• Avoid flipping too soon to prevent breaking.

Step 5: Serve and Garnish

• Serve warm with lemon aioli, lemon wedges, and a sprinkle of fresh herbs.

How to Serve

Serve Crab Cakes with Lemon Aioli hot and fresh from the pan.

Perfect Pairings:

• Over a bed of mixed greens for a light lunch.
• With roasted vegetables or a simple coleslaw for dinner.
• On toasted brioche buns for crab cake sandwiches.
• With a glass of crisp white wine, like Sauvignon Blanc or Chardonnay.

Garnish with extra lemon zest or microgreens for an elegant presentation.

Recipe Tips

• Use high-quality crab meat — fresh lump crab or refrigerated canned crab for the best texture.
• Refrigerate before frying — helps cakes hold together.
• Don’t overmix the batter — keep crab lumps intact for the best texture.
• Adjust breadcrumbs if needed — too dry and cakes will fall apart; too wet and they’ll be mushy.
• Cook over medium heat for a golden crust without burning.

Variations

• Crab Cakes with Cheese: Add 2 tablespoons grated Parmesan for a richer flavor.
• Spicy Crab Cakes: Add minced jalapeño or ½ teaspoon cayenne pepper to the mix.
• Herbed Version: Add dill or chives for a fresh twist.
• Gluten-Free: Use gluten-free breadcrumbs or crushed rice crackers.
• Baked Crab Cakes: Brush lightly with oil and bake at 400°F (200°C) for 12–15 minutes, flipping halfway through.
• Seafood Blend: Combine crab with chopped shrimp or scallops for variety.

Freezing and Storage

• Refrigerator: Store cooked crab cakes in an airtight container for up to 3 days. Reheat in a skillet or oven.
• Freezer (Uncooked): Freeze formed but uncooked crab cakes on a tray. Once solid, transfer to a freezer bag — keeps up to 2 months.
• Freezer (Cooked): Cooked crab cakes also freeze well. Reheat in a 350°F oven for 10–12 minutes until heated through.

Special Equipment Needed

• Mixing bowls
• Whisk and spatula
• Non-stick or cast-iron skillet
• Measuring cups and spoons
• Zester (for lemon zest)
• Paper towels (for draining excess oil)

Frequently Asked Questions (FAQ)

Q1: Can I use canned crab meat?
Yes — just choose refrigerated pasteurized crab meat for better texture and flavor, and drain it well.

Q2: How do I keep crab cakes from falling apart?
Refrigerating the patties before cooking and not flipping them too early are key to keeping them intact.

Q3: Can I bake them instead of frying?
Definitely! Bake at 400°F for 12–15 minutes or until golden.

Q4: What can I substitute for mayonnaise?
You can use Greek yogurt or sour cream for a lighter version.

Q5: Can I make the aioli ahead of time?
Yes! Lemon aioli can be stored in the refrigerator for up to 5 days.

Conclusion

Crab Cakes with Lemon Aioli are a timeless seafood delight that never fails to impress. With their crispy exterior, tender crab-filled interior, and that irresistible lemony aioli on the side, these cakes strike the perfect balance of elegance and comfort.

They’re quick to make, endlessly versatile, and perfect for any occasion — from casual dinners to festive gatherings. Every bite is a taste of coastal indulgence, brightened by the zing of fresh lemon and herbs.

Once you make them at home, you’ll never look back at store-bought versions again. These crab cakes aren’t just a meal — they’re an experience.