This Crab Cakes with Lemon Aioli comes together in about 30 minutes and involves a little frying, because who doesn’t love a crisp, golden crust? It’s the perfect weeknight dinner that your family will love! You can switch up the ingredients based on what you have handy, which makes it a fantastic option for a “clean out the fridge” meal. Trust me; flexibility is the name of the game when cooking for a busy family!
Ingredient Breakdown
- Crab Meat
- Breadcrumbs
- Eggs
- Mayonnaise
- Dijon Mustard
- Worcestershire Sauce
- Old Bay Seasoning
- Salt and Pepper
- Oil for Frying
For the Lemon Aioli:
- Mayonnaise
- Lemon Juice
- Garlic
- Salt and Pepper
How to Make Crab Cakes with Lemon Aioli
Now that we’ve covered all the ingredients, let’s dive right into the cooking part! You’re going to love how simple it is.
Mix the Crab Cake Ingredients (10 minutes): In a large bowl, combine the crab meat, breadcrumbs, eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and a couple pinches of salt and pepper. Stir gently to combine, just until everything is well mixed. You want to keep that crab in nice chunks so your cakes are packed with flavor and texture!
Shape the Crab Cakes (5 minutes): Now it’s time to get your hands a little messy! Shape the mixture into patties about the size of your palm, remember that they’ll shrink slightly when they cook. Make sure they’re tightly packed so they won’t fall apart while frying.
Heat the Oil (5 minutes): Heat a generous amount of oil in a skillet over medium heat. You’ll want it hot enough so that when you add the crab cakes, they sizzle! This is how you get that perfect crisp.
Fry the Crab Cakes (8-10 minutes): Carefully place the shaped crab cakes in the skillet, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side until they turn a gorgeous golden brown. You’ll know they’re ready to flip when they gently release from the pan.
Make the Lemon Aioli (5 minutes): While your cakes are frying, whip up the lemon aioli by whisking together the mayonnaise, lemon juice, minced garlic, and a couple pinches of salt and pepper in a small bowl. Taste and adjust as necessary, love that tartness!
Plate and Serve: Place your crab cakes on a serving platter and dollop with the lemon aioli. Garnish with microgreens, shaved radish, and candied lemon slices for that pin-worthy presentation!
Why I Love This Recipe
This is my go-to recipe when I’m craving something comforting yet sophisticated, and honestly, I just love how versatile it is. You can really use whatever you’ve got on hand, leftover shrimp? Sure! Extra veggies? Why not! And the best part is the creamy lemon aioli that really takes it over the top. Seriously, it’s a family favorite in my house. My husband and kids always ask for more, so I inevitably make double batches. It’s a total win!
If you loved this crab cake recipe, be sure to check out my Tropical Grouper with Spicy Coconut, my Classic Spicy Moroccan Fish in Rich Sauce, or my Savory Crab Salad!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes, ideal for busy weeknights when you just want to whip something up that will impress. You’ll have this on the table before you know it!
Versatile
Feel free to customize this recipe with whatever you have on hand. Not a fan of crab? Substitute with shredded chicken or even chickpeas for a veggie lover’s version. The secret to great crab cakes is using what you love!
Loaded With Flavor
Each bite is loaded with tons of flavor. The sweet crab meat paired with the zesty lemon aioli creates a perfect balance. You’ll find it hard to stop at just one!
Crowd-Pleaser
This dish is a total crowd-pleaser. Whether you’re having a cozy dinner with family or a gathering of friends, these crab cakes will be a hit. You’ll leave everyone wanting the recipe!
Make-Ahead Friendly
You can make the crab cakes ahead of time! Just form the cakes and chill them covered in the fridge until you’re ready to fry them up. Perfect for meal prep to save you time during those busy weeknights.
Serving and Storage
Serving Suggestions
These crab cakes are best served hot, right out of the pan. Pair them with a light salad or some crispy fries for a complete meal! I also like to serve them with a side of coleslaw or a slice of avocado for a fresh touch.
Storage
Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. (Good luck keeping them around that long, though!).
Reheating Instructions
To refresh leftovers, pop them in the oven to keep that crispiness 350°F for about 10-15 minutes will do the trick! You can also use the stovetop over medium heat. Just make sure they’re heated all the way through.
Freezer Friendly
Yes, these crab cakes are freezer-friendly! You can freeze them layered with parchment paper in an airtight container for up to 3 months. Just fry them right from the freezer, simply add a couple extra minutes to the cooking time.
Now that you have this quick and easy crab cake recipe at your fingertips, it’s time to gather the family and whip these up for dinner. Those flavors are going to rock your world, I promise! Happy cooking, and don’t forget to enjoy the journey. Follow us on Pinterest for daily meal inspiration!
Crab Cakes with Lemon Aioli
Ingredients
Method
- In a large bowl, combine the crab meat, breadcrumbs, eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and a couple pinches of salt and pepper. Stir gently to combine.
- Shape the mixture into patties about the size of your palm, ensuring they are tightly packed.
- Heat oil in a skillet over medium heat until hot.
- Carefully place the crab cakes in the skillet and fry for about 4-5 minutes on each side until golden brown.
- Whisk together the mayonnaise, lemon juice, minced garlic, and a couple pinches of salt and pepper in a small bowl.
- Serve the crab cakes with a dollop of lemon aioli and garnish with microgreens, shaved radish, and candied lemon slices.