Description
Crab Cakes With Lemon Aioli are a delicious and elegant dish that can elevate any meal. With their crispy exterior and tender, flavorful interior, these crab cakes offer a gourmet experience right at home. The zesty lemon aioli adds a refreshing touch that perfectly complements the rich flavors of lump crab meat. Ideal for dinner parties, brunch, or even quick weeknight meals, this versatile recipe will impress your guests while being simple enough for any cook to master.
Ingredients
Scale
- 1 pound lump crab meat
- 1/2 cup mayonnaise
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped green onion
- 1/4 cup panko breadcrumbs
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- Salt to taste
- Black pepper to taste
- Olive oil for cooking
- 1/2 cup mayonnaise for aioli
- 1 large egg yolk for aioli
- 1 tablespoon lemon juice for aioli
- 1 teaspoon Dijon mustard for aioli
- 1 clove garlic, minced for aioli
- Salt and freshly ground black pepper to taste for aioli
Instructions
- In a large mixing bowl, gently combine lump crab meat, mayonnaise, red bell pepper, green onion, panko breadcrumbs, egg, Dijon mustard, Old Bay seasoning, salt, and pepper until just mixed.
- Shape the mixture into 4 to 6 patties about ½ inch thick.
- Heat olive oil in a skillet over medium heat. Cook the crab cakes for about 3 to 4 minutes on each side until golden brown.
- While cooking, prepare the lemon aioli by whisking together mayonnaise, egg yolk, lemon juice, Dijon mustard, minced garlic, salt and pepper in another bowl.
- Serve the hot crab cakes topped with the lemon aioli.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer/Main
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 crab cake (75g)
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 45mg