Crab Cakes with Lemon Aioli Recipe: 5 Steps to Delight

Name: Crab Cakes with Lemon Aioli Recipe: 5 Steps to Delight
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb fresh crab meat; 1/2 cup breadcrumbs; 1/4 cup mayonnaise; 1 egg; 1 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp cayenne pepper; 2 green onions, chopped; 1 tbsp fresh parsley, chopped; Oil for frying

August 16, 2025

By:

Julia marin

Jump to Recipe·Print Recipe

Oh my goodness, if you love seafood, then you’re in for a real treat with these crab cakes! I can still remember the first time I tried making them—my kitchen was filled with this incredible aroma of fresh crab and spices. It felt like I was right by the ocean, savoring every bite! This crab cakes with lemon aioli recipe is all about that perfect balance of flavors, where the sweetness of the crab meat meets the zesty brightness of the lemon aioli. Trust me, it’s a match made in culinary heaven!

crab cakes with lemon aioli recipe - detail 1

What I adore about this recipe is how simple it is, yet it delivers such delightful results. You don’t need to be a master chef to impress your friends and family with these little gems! Plus, they’re gluten-free, making them a fantastic option for almost any gathering. The crispy exterior gives way to a tender, flavorful center, and when you dip them into the creamy lemon aioli, it’s just pure bliss. Seriously, I can’t get enough of them!

So, whether you’re hosting a dinner party, enjoying a casual get-together, or just craving a delicious seafood dish, these crab cakes are sure to be a hit. Let’s dive into the ingredients and get cooking!

Ingredients for Crab Cakes with Lemon Aioli Recipe

1 lb fresh crab meat, picked over for shells
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 large egg
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper (adjust for spice preference)
2 green onions, finely chopped
1 tbsp fresh parsley, chopped
Oil for frying (canola or vegetable oil works well)

How to Prepare Crab Cakes with Lemon Aioli Recipe

Step 1: Combine Ingredients

Alright, let’s get started! In a large mixing bowl, gently combine the fresh crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, salt, black pepper, and cayenne pepper. Now, here’s the key: you want to be super gentle while mixing. Just fold the ingredients together carefully, making sure not to break up the crab meat too much. We want those lovely chunks to stay intact for that perfect texture! Once everything is combined, add in the chopped green onions and parsley, folding them in just until they’re evenly distributed. Wow, the colors are really coming together!

Step 2: Form the Cakes

Now it’s time to shape our mixture into cakes. Grab a handful of the crab mixture (about 1/4 cup should do) and form it into a patty about 2 inches in diameter. You want to make sure they’re not too thick—about 1/2 inch is perfect! I like to use my palms to gently press them into shape. If you find the mixture is a bit crumbly, don’t worry! Just squeeze it a little tighter, and it’ll hold together. Aim for a nice, even shape so they cook uniformly. Place the formed cakes on a plate or a baking sheet lined with parchment paper. You should have about 8 cakes. Don’t they look scrumptious already?

Step 3: Chill the Cakes

Chilling is an important step, so don’t skip it! Pop those cakes in the refrigerator for at least 30 minutes. This will help them firm up, making them easier to fry later on and allowing the flavors to meld beautifully. Just imagine how delicious they’ll taste after soaking up all those lovely seasonings! While they chill, you can take a moment to clean up or prepare your lemon aioli if you haven’t already. It’s a win-win!

Step 4: Fry the Crab Cakes

Alright, let’s get frying! Heat about 1/4 inch of oil in a skillet over medium heat. You want the oil to be hot but not smoking—around 350°F (175°C) is ideal. To test if it’s ready, drop a tiny bit of the mixture into the oil; if it sizzles, you’re good to go! Carefully add the crab cakes to the skillet, making sure not to overcrowd the pan. Fry them for about 4-5 minutes on each side until they turn a beautiful golden brown. Oh boy, the smell is heavenly! Flip them gently with a spatula, and let them enjoy their time in the oil. You want that crispy exterior to really shine!

Step 5: Drain and Serve

Once they’re golden and gorgeous, it’s time to drain them. Use a slotted spatula to transfer the crab cakes onto a plate lined with paper towels. This will help soak up any excess oil. Now, let your crab cakes rest for a minute—this will keep them nice and crispy! For serving, I like to plate them up with a drizzle of that zesty lemon aioli on the side or even dolloped on top for a pop of flavor. You can also garnish with a sprinkle of fresh parsley or extra green onions for that restaurant-worthy finish. Wow, doesn’t that look inviting?

Tips for Success

To ensure your crab cakes are absolutely perfect, here are some of my favorite pro tips that have made all the difference in my kitchen!

Oil Temperature Check: Before you start frying, make sure the oil is at the right temperature. A simple test? Drop a small piece of the crab mixture into the oil. If it sizzles immediately, you’re ready to go! If it sinks and doesn’t bubble, it’s not hot enough yet. You want that beautiful golden crust, so patience is key.
Flipping Technique: When it comes time to flip those crab cakes, use a wide spatula. This gives you better support and helps prevent breakage. Gently slide the spatula under the cake and flip it quickly but carefully. Trust me, you’ll have all your lovely chunks intact!
Batch Cooking: If you’re making a larger batch, keep cooked crab cakes warm in a low oven (around 200°F or 93°C) while you finish frying the rest. This way, they all stay warm and crispy until it’s time to serve.
Flavor Boost: For an extra punch of flavor, consider adding a dash of Old Bay seasoning or fresh herbs like dill or tarragon to the crab mixture. It elevates the taste and adds a lovely aroma!
Resting Time: After frying, let your crab cakes rest for a couple of minutes on paper towels. This helps maintain their crispiness and allows any excess oil to drain away.
Serving Suggestions: Don’t forget to serve your crab cakes with lemon wedges! A little squeeze before each bite can really brighten up the flavors and enhance that delicious taste.

With these tips in your back pocket, you’re on your way to making the best crab cakes ever! Enjoy the cooking adventure!

Variations for Crab Cakes with Lemon Aioli Recipe

One of the things I absolutely love about this crab cakes with lemon aioli recipe is how versatile it is! You can easily switch things up to create your own unique twist on this classic dish. Here are some fun variations that I think you’ll enjoy:

Herb Infusion: Instead of the usual parsley, try adding fresh dill or cilantro for a different flavor profile. Dill pairs wonderfully with crab, giving it a fresh, coastal vibe, while cilantro adds a bright, zesty kick.
Spicy Kick: If you’re looking to amp up the heat, toss in some finely chopped jalapeños or a splash of hot sauce into the mixture. It brings a delightful warmth that complements the sweetness of the crab meat beautifully!
Asian Twist: For an exciting fusion flavor, add some grated ginger and a splash of soy sauce to the crab mixture. Top the finished cakes with a drizzle of sesame oil and serve with a soy-based dipping sauce for a fun twist.
Veggie Boost: Want to sneak in some extra veggies? Finely chop bell peppers or zucchini and fold them into the mixture. They’ll add moisture and a colorful touch while maintaining the delicious crab flavor.
Change Up the Breading: Instead of traditional breadcrumbs, try using panko for an extra crunch or even crushed crackers like Ritz for a buttery flavor. You could also go gluten-free by using almond flour or crushed corn chips!
Different Proteins: If crab isn’t your thing or you just want to experiment, try swapping it for shrimp or even canned tuna. Each will give a different texture and flavor, but they’ll still be delicious!
Cheesy Delight: For a rich twist, fold in some shredded cheese, like sharp cheddar or creamy goat cheese, into the mixture. Just imagine the melty goodness that awaits!

These variations are just the beginning! Feel free to get creative and experiment with flavors that you love. Cooking is all about making it your own, and I can’t wait to hear what delicious combinations you come up with!

Nutritional Information

When it comes to enjoying these delectable crab cakes, it’s always nice to know what’s in them! However, keep in mind that nutritional values can vary based on the specific ingredients and brands you use. So, while I provide an estimate, it might not be exact for your version. That said, here’s a breakdown of the typical nutritional values per crab cake:

Calories: 250
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Cholesterol: 80mg
Sodium: 600mg
Carbohydrates: 10g
Fiber: 1g
Sugar: 1g
Protein: 15g

Now that you have an idea of what’s in these little gems, you can enjoy them guilt-free! They’re not only delicious but also packed with protein, making them a satisfying choice for any meal. Happy cooking!

FAQ About Crab Cakes with Lemon Aioli Recipe

Can I use canned crab meat instead of fresh?
Absolutely! Canned crab meat can be a great time-saver, but I recommend choosing lump crab for the best texture. Just be sure to drain it well and check for any shell pieces before using it in your recipe.

What if I have leftovers?
If you’re lucky enough to have leftover crab cakes, you can store them in an airtight container in the refrigerator for up to 2 days. Just reheat them in the oven at 350°F (175°C) for about 10-15 minutes to get them crispy again.

Can I freeze crab cakes?
Yes, you can! To freeze, place the uncooked crab cakes on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months. When you’re ready to cook, you can fry them straight from the freezer; just add a couple of extra minutes to the cooking time.

What should I serve with crab cakes?
These crab cakes are fantastic on their own, but they pair beautifully with a light salad, coleslaw, or even some grilled veggies. Don’t forget the lemon aioli for dipping—it really elevates the dish!

Can I make the lemon aioli ahead of time?
Absolutely! You can whip up the lemon aioli a day in advance. Just store it in an airtight container in the fridge, and give it a quick stir before serving. The flavors will meld beautifully overnight!

What can I substitute for mayonnaise in the crab cake mixture?
If you’re looking for a healthier option, Greek yogurt works wonderfully as a substitute for mayonnaise. It adds creaminess while cutting down on calories. Just make sure to use plain yogurt for the best results!

How do I know when the crab cakes are done frying?
You’ll know they’re done when they’re golden brown and crispy on the outside, and they should feel firm to the touch. If you’re unsure, you can always cut one in half to check that they’re heated through and cooked properly.

Can I make these crab cakes spicy?
Yes! If you like a little heat, feel free to add more cayenne pepper or even some chopped jalapeños to the mixture. It’ll give your crab cakes a delightful kick!

Why You’ll Love This Recipe

Quick preparation—ready in just 40 minutes!
Delicious flavor with a perfect balance of sweet crab and zesty lemon aioli.
Gluten-free, making it suitable for a wide range of dietary needs.
Versatile dish—great as an appetizer or a main course!
Easy to customize with your favorite herbs or spices.
Impressive presentation that’s sure to wow your guests!
Perfect for both casual gatherings and elegant dinner parties.
Leftovers reheat beautifully, so you can enjoy them again!

You might also like it

Baked Salmon with Dill Sauce Recipe: 7 Easy Steps to Delight

15 Minute Air Fryer Salmon Patties for Quick Deliciousness

Easy Smoked Salmon Bites Recipe for Delicious Gatherings

About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.