Every time I make crab cakes, I’m instantly reminded of seaside dinners and laid-back summer evenings.

These Crab Cakes with Lemon Aioli Dip are light yet indulgent, packed with sweet Dungeness crab, fresh herbs, and a touch of spice.

Golden on the outside, tender on the inside—every bite feels like a small celebration.

Why I Love This Recipe

Loaded with real crab – You’ll taste the ocean in every bite.

Light, crisp texture – No heavy fillers—just enough to hold things together.

Zesty lemon aioli – Creamy, garlicky, citrusy dip that elevates the cakes.

Perfect appetizer or main – Elegant enough for guests, easy enough for weeknights.

Freezer-friendly – Great to prep ahead and cook fresh.

What You’ll Need (Ingredient Highlights)

For the Crab Cakes

Lump crab meat – Sweet, flaky, and the star of the show.

Red bell pepper & onion – Sautéed for flavor and moisture.

Mayonnaise & eggs – Bind everything together without weighing it down.

Panko bread crumbs – Light texture, never soggy.

Old Bay or Cajun seasoning – Adds a savory kick.

Fresh parsley – Brightens the flavor.

For the Lemon Aioli

Mayonnaise – Creamy base.

Lemon zest & juice – Adds zing and freshness.

Garlic – Just one clove gives depth without overpowering.

Pro Tips Before You Start

Use fresh crab if possible – Dungeness or lump crab makes all the difference.

Check for shells – Even pre-picked crab may have a few strays.

Don’t overmix – Keep some crab chunks whole for better texture.

Chill the mixture – Helps the cakes hold their shape when cooking.

Cook in batches – Don’t overcrowd the pan or they’ll steam, not crisp.

How to Make Crab Cakes with Lemon Aioli

Step 1: Sauté the Veggies
Cook diced bell pepper and onion in a bit of oil until soft and lightly golden.

Let cool completely.

Step 2: Mix the Base
In a large bowl, whisk mayo, eggs, Worcestershire sauce, seasoning, garlic salt, and pepper until combined.

Step 3: Add the Crab
Carefully check crab meat for shells, breaking up large chunks gently.

Fold into the egg mixture.

Step 4: Add Texture
Stir in the cooled veggies, panko, and parsley.

Mix just until moistened. Chill for at least 30 minutes.

Step 5: Shape and Cook
Form mixture into small patties with damp hands.

in a skillet with oil and butter until golden brown on each side.

Step 6: Make the Aioli
Whisk together mayonnaise, lemon zest, lemon juice, and garlic until smooth.

Chill until ready to serve.

Step 7: Serve
Plate the warm crab cakes with a side of lemon aioli.

Garnish with fresh herbs or lemon wedges if desired.

What to Serve It With

Simple green salad – With lemon vinaigrette for a light pairing.

Roasted potatoes or fries – Classic, satisfying sides.

Corn on the cob – Especially when grilled with butter.

Chilled white wine or sparkling water – Bright and refreshing.

Garlic bread or soft rolls – For a little extra indulgence.

Variations / Substitutions

Spicy kick – Add chopped jalapeño or cayenne to the mix.

No Old Bay? – Cajun or Creole seasoning works just as well.

Make it gluten-free – Use GF breadcrumbs.

Mini version – Make bite-size cakes for appetizers.

Baked instead of pan-fried – Bake at 400°F until golden, flipping once.

Storage & Leftovers

Fridge – Store cooked cakes in an airtight container for up to 3 days.

Reheat – Use a skillet or oven to bring back the crisp texture.

Freeze uncooked cakes – Flash freeze, then store in a bag.

Cook from frozen with a few extra minutes.

Leftover sauce – Keeps in the fridge for up to a week.

FAQs

Can I use canned crab meat?
Yes, but choose high-quality lump crab and drain it well.

Do I have to chill the mixture?
Definitely—it helps the cakes hold their shape when cooking.

Can I bake these instead of frying?
Yes! Bake at 400°F for 15–18 minutes, flipping halfway through.

What’s the best oil for pan-frying?
A mix of olive oil and butter gives flavor and helps with browning.

Can I make these ahead of time?
You can prep and chill the patties up to 24 hours in advance.

What can I use instead of panko?
Crushed crackers, GF breadcrumbs, or even almond flour in a pinch.

Is lemon aioli the same as garlic mayo?
They’re similar, but the lemon adds brightness that complements the crab beautifully.

Final Thoughts

There’s a reason crab cakes are such a timeless favorite.

This version is light but deeply flavorful, and the lemon aioli takes it to the next level.

It’s a recipe that feels special without being fussy—perfect for dinner parties, weekend meals, or whenever you’re craving something elegant yet easy.