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Crispy Crab Cakes Recipe with Creamy Lemon Aioli

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These crispy crab cakes feature a golden crust with tender crab meat inside, paired perfectly with a tangy, creamy lemon aioli. Easy to make and restaurant-quality, they are perfect for weeknights or entertaining guests.

Ingredients

Scale
  • 1 lb lump crab meat, picked over for shells
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • For the Creamy Lemon Aioli:
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Gently pick through 1 lb lump crab meat to remove any shells or cartilage, being careful not to break up the lumps.
  2. In a large bowl, combine crab meat, panko breadcrumbs, mayonnaise, beaten egg, Dijon mustard, chopped parsley, Old Bay seasoning, salt, and black pepper. Fold gently until just combined.
  3. Divide mixture into 6 equal portions (about 3 ounces each) and shape each into a round patty about 3 inches in diameter and 1 inch thick. Place on a parchment-lined plate.
  4. Refrigerate the crab cakes for at least 20 minutes to firm up.
  5. Whisk together mayonnaise, lemon juice, lemon zest, and minced garlic in a small bowl. Season with salt and pepper. Chill until serving.
  6. Heat butter and vegetable oil in a large skillet over medium heat until shimmering but not smoking.
  7. Cook crab cakes in the skillet for 3-4 minutes per side until golden brown and crispy. Flip gently without pressing down.
  8. Drain cooked crab cakes on paper towels and serve immediately with lemon aioli.

Notes

Do not overmix the crab mixture to keep the cakes tender. Chill patties before cooking to help them hold together. Use a butter and oil combination for frying to prevent burning. Flip gently to maintain fluffiness. Panko breadcrumbs provide a lighter, crunchier crust. Baking is a lighter alternative to frying.

Nutrition

Keywords: crab cakes, seafood appetizer, lemon aioli, crispy crab cakes, easy crab recipe, restaurant quality crab cakes

Find it online: https://oracooks.com/crispy-crab-cakes-recipe-with-creamy-lemon-aioli-easy-restaurant-quality/