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Crispy Crab Cakes Recipe with Easy Zesty Lemon Aioli Sauce

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These crispy crab cakes feature a golden crust and a flavorful interior, paired perfectly with a zesty lemon aioli that adds a bright, tangy kick. Quick and easy to make, they are perfect for family dinners, potlucks, or casual entertaining.

Ingredients

Scale
  • 1 lb (450g) lump crab meat, fresh or canned, picked over for shells
  • 1 large egg, room temperature
  • 1/2 cup (60g) panko breadcrumbs
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp Old Bay seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp finely diced red bell pepper (optional)
  • For the Zesty Lemon Aioli:
  • 1/2 cup (120ml) mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 small garlic clove, minced
  • Salt and pepper to taste
  • Pinch of cayenne pepper (optional)

Instructions

  1. Prepare the Crab Cake Mixture (10 minutes): In a medium bowl, gently combine lump crab meat, panko breadcrumbs, mayonnaise, beaten egg, Dijon mustard, chopped parsley, Old Bay seasoning, salt, black pepper, lemon juice, and optional diced red bell pepper. Mix lightly to keep crab chunks intact.
  2. Form the Crab Cakes (5 minutes): With wet hands, shape the mixture into 8 equal-sized patties, about 3 inches in diameter and 3/4 inch thick. Place on a parchment-lined tray or plate and refrigerate for 15 minutes to firm up.
  3. Make the Zesty Lemon Aioli (5 minutes): Whisk together mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper in a small bowl. Add cayenne pepper if desired. Cover and refrigerate until serving.
  4. Cook the Crab Cakes (10-12 minutes): Heat 2 tbsp vegetable oil or clarified butter in a large skillet over medium heat. Cook crab cakes in batches without overcrowding, about 4-5 minutes per side until golden brown and crispy. Flip gently with a thin spatula.
  5. Drain and Serve (2 minutes): Transfer cooked crab cakes to a paper towel-lined plate to absorb excess oil. Serve warm with zesty lemon aioli on the side or drizzled on top.

Notes

Use lump crab meat for best texture. Chill crab cakes before cooking to help them hold shape. Avoid overcrowding the pan to maintain crispiness. For gluten-free, substitute panko with almond flour or gluten-free breadcrumbs. Baking option: bake at 400°F (200°C) for 12-15 minutes, flipping halfway.

Nutrition

Keywords: crab cakes, crispy crab cakes, lemon aioli, seafood appetizer, easy crab cakes, Old Bay seasoning, lump crab meat, potluck recipe

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