Crab Cakes with Lemon Aioli

These Crab Cakes with Lemon Aioli are easy enough for a family dinner and elegant enough to serve a crowd! Made with very little filler and plenty of crabmeat, these authentic Maryland-style crab cakes are mixed with fresh dill, Panko bread crumbs and all your favorite seasonings.

Looking for more seafood recipes? Try my Creamy Shrimp and Grits or my Salmon Sushi Bowls!

Ingredients Needed

Crab Cakes:

• Mayonnaise: Helps the cakes retain their form.
• Panko Breadcrumbs: These breadcrumbs are so important for binding the crab cakes, and you can easily substitute your favorite gluten-free brand. The key to making super tender crab cakes is to use as little filler aka panko as possible that is why we only added 1/2 cup for the whole recipe.
• Stone Ground Mustard: Adds a sharp, savory flavor, while also adding a subtle crunch from the grainy texture.
• Egg: Acts as a binder to hold the crab meat and other ingredients together.
• Worcestershire Sauce: Adds depth and a subtle, savory undertone.
• Old Bay Seasoning: A classic Maryland seasoning with a blend of savory spices like celery salt, paprika, and black pepper.
• Dried Dill: Adds a mild, slightly tangy flavor.
• Lemon Juice: Adds tang and zest, and cuts through the richness of the crab.
• Hot Sauce: Adds a little bit of spicy punch.
• Crab Meat: For crab cakes lump crab meat is ideal. It has great flavor and large chunks which are perfect for making crab cakes. I ended up using about 1 pound of crab meat for this recipe. You could also use a combination of lump crab meat or claw meat if you prefer.
• Extra Virgin Olive Oil: Used to saute and fry the cakes.

Lemon Aioli:

• Garlic: Adds a bold, aromatic flavor.
• Mayonnaise: The base of the sauce and it gives it a smooth, velvety texture.
• Dijon Mustard: Adds a tangy flavor and a little bit of heat.
• Lemon Juice: Brightens up the aioli with a burst of zesty flavor.
• Salt: Enhances the flavors.

How to Make Crab Cakes with Lemon Aioli

1. First, in a small bowl whisk together minced garlic, mayonnaise, Dijon mustard and lemon. Next, season with salt to taste and set aside until you are ready to serve with the crab cakes. I like to make the lemon aioli ahead of time and allow it to set in the refrigerator overnight so the flavors have extra time to fully combine.
2. Now it is time to whisk together the mayo, breadcrumbs, mustard, egg, Worcestershire, old bay, dill, lemon juice and hot sauce until combined.

3. Next, fold in the crab meat. Then use your hands to mix or with a rubber spatula. Do not over mix. You should be able to put mixture into a ball without it falling apart.

4. You should end up with 8 crab cakes, so make sure you’re not making any too large or too small.
5. Now it’s time to cook your crab cakes. Heat olive oil in a medium saucepan, and add in crab cakes. Cook until browned on both sides, about 4 minutes on each side.

6. Finally, serve the crab cakes with a dollop of lemon aioli and fresh chives for garnish, if desired.

Serving Suggestions

• Pair the crab cakes with a fresh mixed green salad or a citrusy slaw to balance out the richness.
• Serve the crab cakes on a bed of arugula or spinach for an easy, low-carb meal.
• Place the crab cakes in a soft, toasted bun and top with a drizzle of lemon aioli, some fresh lettuce, and tomato for a delicious sandwich.
• Serve with roasted or grilled vegetables like asparagus, zucchini, or sweet potatoes for a flavorful and hearty meal.
• For a classic pairing, serve the crab cakes with crispy fries or roasted potato wedges, adding a little extra crunch to your meal.
• Make bite-sized versions of the crab cakes and serve them as an appetizer at your next dinner party, accompanied by the lemon aioli for dipping.
• Add the crab cakes to a seafood platter alongside shrimp, oysters, and scallops for an indulgent surf-and-turf experience.

Storage instructions

• To store leftover crab cakes and lemon aioli, keep each item refrigerated in separate airtight containers for up to three days.
• Freeze cooked crab cakes in an airtight container or ziplock bag for up to three months.
• Reheat frozen crab cakes by allowing them to thaw in the fridge overnight and then warming in a skillet over medium heat until heated through, or in the oven at 350°F for about 10-12 minutes. You can also microwave thawed crab cakes at 30-second intervals until warmed through, but this could affect their texture.

More Seafood Recipes to Try

• Thai Salmon Cakes
• Kung Pao Shrimp
• Honey Garlic Salmon
• 20 Minute Teriyaki Shrimp
• Crab Toast
• Sweet and Sour Salmon