Crab cakes with Lemon Aioli

Crab cakes with Lemon Aioli. Lump crab meat mixed with panko bread crumbs, seasonings and fresh dill. The perfect dinner or appetizer!
Crab cakes with lemon aioli | Chefsavvy.com

Fresh crab cakes with zesty lemon aioli. Yumm! The trick to making crab cakes is not over mixing. I have found the best way to mix crab cakes is with your hands to prevent breaking up the chunks of crab. We bought jumbo lump crab for a reason! As for the lemon aioli don’t be afraid to let it sit a couple hours or even overnight. The longer it sits the more time the mayo has to absorb all of the flavors. Due to the season i had to use canned crab but i do suggest making this with fresh crab if possible.

Crab cakes with Lemon Aioli | Chefsavvy.com

Crab cakes with Lemon Aioli

5 from 1 vote
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Crab cakes with Lemon Aioli. Lump crab meat mixed with panko bread crumbs, seasonings and fresh dill. The perfect dinner or appetizer!

Ingredients

Crab cakes

  • 1/4 cup mayonnaise
  • 1 whole egg
  • 1 teaspoon worcestershire
  • 12 ounce lump crab meat
  • 3/4 cup Panko breadcrumbs
  • 1 teaspoon old bay
  • 1 tablespoon fresh dill
  • 1 tablespoon extra virgin olive oil

Lemon Aioli

  • 1 clove of garlic minced
  • 3/4 cup mayonnaise
  • 1 teaspoon. Dijon mustard
  • 1 whole lemon
  • 1/8 tsp Salt

Instructions

  1. Whisk together mayo, egg, and Worcestershire until combined. Fold in the crab meat. Use your hands to mix or with a rubber spatula. Do not over mix. Pour in breadcrumbs adding more if needed. You should be able to put mixture into a ball without it falling apart. Fold in old bay and dill. Form mixture into 4 crab cakes.
  2. Heat olive oil in a medium saucepan. Add in crab cakes and cook for until browned on both sides about 8 to 10 minutes.

Lemon Aioli

  1. Place garlic and mayo in a medium bowl and whisk to combine. Add in dijon, lemon juice, and salt. Refrigerate for at least 1 hour to let flavors develop. Place a dollop of aioli on each crab cake. Garnish with fresh chives.
Nutrition Facts
Crab cakes with Lemon Aioli
Amount Per Serving
Calories 555 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 7g44%
Cholesterol 100mg33%
Sodium 1266mg55%
Potassium 259mg7%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 2g2%
Protein 19g38%
Vitamin A 120IU2%
Vitamin C 20.5mg25%
Calcium 81mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner
Cuisine: American
Keyword: Aioli, Best, crabcakes, Lemon