Crab Cakes with Lemon Aioli

Crab Cakes with Lemon Aioli
DifficultyBeginner

Lump crab meat folded into a seasoned mixture, pan-seared until crispy, and served with a bright, garlicky lemon aioli. A coastal classic made easy.

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Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins
For the Crab Cakes
 ½ lb lump crab meat, picked over for shells
 ⅓ cup breadcrumbs (panko preferred)
 1 large egg
 2 tbsp mayonnaise
 1 tbsp Dijon mustard
 1 tsp Worcestershire sauce
 1 tbsp lemon juice
 1 tsp Old Bay seasoning (or your preferred seafood spice blend)
 1 tbsp chopped parsley
 1 tbsp minced shallot (optional)
 Salt & pepper, to taste
 2 tablespoons butter
 1 tablespoon neutral oil (for frying)
For the Lemon Aioli
 ½ cup mayonnaise
 1 tbsp lemon juice
 1 tsp lemon zest
 1 clove small garlic, grated or finely minced
 Salt and pepper, to taste
 Optional: a touch of Dijon mustard or paprika
Make the Lemon Aioli
1

  1. In a small bowl, combine:

    • Mayonnaise

    • Lemon juice & zest

    • Garlic

    • Salt and pepper

  2. Whisk until smooth. Adjust seasoning to taste.

  3. Cover and refrigerate until ready to serve (can be made up to 3 days in advance).

Mix the Crab Cake Filling
2

  1. In a medium bowl, gently whisk together:

    • Egg

    • Mayo

    • Dijon

    • Lemon juice

    • Worcestershire

    • Old Bay seasoning

    • Salt and pepper

  2. Fold in:

    • Crab meat (handle gently!)

    • Breadcrumbs

    • Parsley and scallion (if using)

  3. Mix just until combined. Don’t overwork — you want to preserve the crab’s texture.

Shape and Chill
3

  1. Scoop and form mixture into 8–10 small patties (~1.5 inches wide).

  2. Place on a tray and chill in the fridge for at least 30 minutes.

Cook the Crab Cakes
4

  1. Heat butter and oil in a skillet over medium heat.

  2. Once hot and shimmering, add crab cakes (in batches if needed).

  3. Cook for 3–4 minutes per side, or until golden brown and crispy.

  4. Transfer to a paper towel–lined plate.

Serve & Garnish
5

  • Plate with a small spoonful or swipe of lemon aioli.

  • Garnish with:

    • Lemon wedges

    • Chopped parsley

    • Optional: microgreens or arugula salad on the side

Variations
6

  • Use gluten-free breadcrumbs or crushed crackers

  • Add a hint of smoked paprika or sriracha for spice

  • Substitute with canned crab, salmon, or even shredded zucchini for vegetarian twists

  • Mini version: make bite-sized cakes for hors d’oeuvres!

Pairing Suggestions
7

  • Wine: Chablis, dry Champagne, or a Sauvignon Blanc with citrus notes

  • Cocktail: Classic gin & tonic, lemon drop martini, or a sparkling Paloma

  • Non-alcoholic: Sparkling lemonade, cucumber tonic, or iced white tea

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Ingredients

For the Crab Cakes
 ½ lb lump crab meat, picked over for shells
 ⅓ cup breadcrumbs (panko preferred)
 1 large egg
 2 tbsp mayonnaise
 1 tbsp Dijon mustard
 1 tsp Worcestershire sauce
 1 tbsp lemon juice
 1 tsp Old Bay seasoning (or your preferred seafood spice blend)
 1 tbsp chopped parsley
 1 tbsp minced shallot (optional)
 Salt & pepper, to taste
 2 tablespoons butter
 1 tablespoon neutral oil (for frying)
For the Lemon Aioli
 ½ cup mayonnaise
 1 tbsp lemon juice
 1 tsp lemon zest
 1 clove small garlic, grated or finely minced
 Salt and pepper, to taste
 Optional: a touch of Dijon mustard or paprika
Crab Cakes with Lemon Aioli
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