Crispy Crab Cakes with Lemon Herb Aioli
Golden and crispy on the outside, tender and packed with real lump crab on the inside. Seasoned just right and served with a bright lemon herb aioli — these are the kind of appetizer that disappears from the platter in minutes.
Prep time
20 min
Cook time
15 min
Serves
Ingredients
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Crab Cakes
- 1 lb (450g)lump crab meat, picked over for shells
- ½ cuppanko breadcrumbs
- ¼ cupmayonnaise
- 1 largeegg, lightly beaten
- 2 tspDijon mustard
- 1 tspWorcestershire sauce
- 1 tspOld Bay seasoning
- 2 tbspfresh parsley, finely chopped
- 2green onions, finely chopped
- 1 tsplemon zest
- to tastesalt and pepper
- 2–3 tbspolive oil or butter, for frying
Lemon Herb Aioli
- ½ cupmayonnaise
- 1 clovegarlic, minced
- 1 tsplemon zest
- 1–2 tbspfresh lemon juice
- 1 tspfresh parsley, chopped
- 1 tspfresh dill, chopped (or ½ tsp dried)
- to tastesalt and pepper
Ingredients
Crab Cakes
- 1 lb (450g)lump crab meat, picked over for shells
- ½ cuppanko breadcrumbs
- ¼ cupmayonnaise
- 1 largeegg, lightly beaten
- 2 tspDijon mustard
- 1 tspWorcestershire sauce
- 1 tspOld Bay seasoning
- 2 tbspfresh parsley, finely chopped
- 2green onions, finely chopped
- 1 tsplemon zest
- to tastesalt and pepper
- 2–3 tbspolive oil or butter, for frying
Lemon Herb Aioli
- ½ cupmayonnaise
- 1 clovegarlic, minced
- 1 tsplemon zest
- 1–2 tbspfresh lemon juice
- 1 tspfresh parsley, chopped
- 1 tspfresh dill, chopped (or ½ tsp dried)
- to tastesalt and pepper
Instructions
Make the Aioli
- 1
Whisk together the mayonnaise, garlic, lemon zest, lemon juice, parsley, and dill. Season with salt and pepper. Cover and refrigerate until ready to serve — the flavour improves as it sits.
Make the Crab Cakes
- 1
In a medium bowl, gently combine the crab meat, panko, mayonnaise, egg, Dijon, Worcestershire, Old Bay, parsley, green onions, lemon zest, salt, and pepper. Mix gently — you want the crab to stay chunky.
- 2
Form the mixture into 8 small patties about 3 inches wide. Chill in the fridge for 15–20 minutes to help them hold together while cooking.
- 3
Heat olive oil or butter in a large skillet over medium heat. Fry the crab cakes 3–4 minutes per side until golden brown and crispy.
- 4
Transfer to a paper-towel-lined plate. Serve hot with the lemon herb aioli and optional garnishes of fresh parsley, lemon wedges, or microgreens.
Melissa's Notes
Use lump crab meat for the best texture and flavour. Don't overmix — chunky is better. These also bake beautifully at 400°F (200°C) for 12–15 minutes if you prefer a lighter version.
Nutrition Information
Per cake with aioli — based on 8 cakes
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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