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Crispy Crab Cakes with Lemon Aioli

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These crispy crab cakes feature tender, flavorful crab meat with a shatteringly crisp crust, paired with a zippy lemon aioli. Perfect for a coastal-inspired dinner, they come together quickly and are always a crowd-pleaser.

Ingredients

Scale
  • 16 oz fresh lump crab meat
  • 1/2 cup panko breadcrumbs
  • 1/4 cup regular breadcrumbs
  • 1/4 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped
  • 2 green onions, finely sliced
  • Zest from 1 lemon
  • 1 1/2 teaspoons Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons vegetable oil (for frying)
  • For the Lemon Aioli:
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • Optional for Serving:
  • Extra lemon wedges
  • Fresh parsley or chives for garnish

Instructions

  1. Prepare the crab mixture: In a large bowl, gently pick through the crab meat to remove any shell pieces. Add panko, regular breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, parsley, green onions, lemon zest, Old Bay, salt, and pepper. Gently fold together until just combined. If the mixture is too loose, add another tablespoon of panko.
  2. Shape the crab cakes: Using your hands or a 1/3 cup measuring cup, scoop and shape the mixture into 8 cakes, about 1 inch thick. Place on a parchment-lined baking sheet.
  3. Chill the crab cakes: Cover with plastic wrap and refrigerate for at least 20 minutes to help them firm up.
  4. Make the lemon aioli: In a small bowl, mix mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper until smooth. Taste and adjust lemon as needed.
  5. Pan-fry the crab cakes: Heat vegetable oil in a nonstick skillet over medium heat. When the oil shimmers, gently add the crab cakes (work in batches if needed). Fry for 3-4 minutes per side until golden brown and crisp. Flip carefully.
  6. Drain and serve: Transfer crab cakes to a paper towel-lined plate to drain excess oil. Serve hot with lemon aioli, extra lemon wedges, and fresh herbs.

Notes

For gluten-free, use gluten-free breadcrumbs and panko. Chill crab cakes before frying to prevent them from falling apart. For a lighter version, bake at 400°F for 15-18 minutes, flipping once. Lemon aioli can be made ahead for deeper flavor. If mixture is too wet, add more breadcrumbs; if too dry, add more mayo.

Nutrition

Keywords: crab cakes, lemon aioli, coastal dinner, seafood, easy crab cakes, crispy crab cakes, family dinner, summer recipe, boardwalk food, comfort food

Find it online: https://wigglebite.com/crispy-crab-cakes-recipe-with-lemon-aioli-easy-coastal-dinner/