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Crab Cakes with Lemon Aioli

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizers
Cuisine American
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • 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.