Description
Crab Cakes With Lemon Aioli are a scrumptious seafood delight that can elevate any meal, whether you’re hosting an elegant dinner or enjoying a casual family gathering. These golden-brown crab cakes feature a crispy exterior and tender, flavorful crab meat, perfectly complemented by a zesty lemon aioli. This easy-to-follow recipe ensures that you can create restaurant-quality crab cakes in under 30 minutes, making it an ideal choice for busy weeknights or last-minute entertaining. Fresh ingredients and simple preparation steps come together to offer a dish that is as impressive as it is delicious.
Ingredients
- 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
- 1/2 cup mayonnaise for lemon aioli
- 1 large egg yolk for lemon aioli
- 1 tablespoon lemon juice for lemon aioli
- 1 clove garlic, minced for lemon aioli
- Salt and freshly ground black pepper to taste for lemon aioli
Instructions
- In a large bowl, gently combine lump crab meat, mayonnaise, red bell pepper, green onion, breadcrumbs, egg, Dijon mustard, Old Bay seasoning, Worcestershire sauce, salt, and black pepper until just mixed.
- Shape the mixture into 4-6 patties about 1/2 inch thick.
- Heat olive oil in a non-stick skillet over medium heat. Cook crab cakes for 3-4 minutes on each side until golden brown.
- For the lemon aioli, whisk together mayonnaise, egg yolk, lemon juice, minced garlic, salt, and pepper in a separate bowl.
- Serve crab cakes warm with lemon aioli on top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 0g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 60mg
Keywords: Be sure to use fresh lump crab meat for the best flavor and texture. Chilling the formed patties for at least 30 minutes before cooking helps them maintain their shape.