Crab Cakes with Lemon Aioli
Golden, crispy crab cakes studded with sweet lump crab meat, bell pepper, and herbs, served with a bright, tangy lemon aioli. Perfect as an appetizer or light entrée—these cakes pan-fry to a crunchy exterior and tender, flavorful inside.
Ingredients
Crab Cake Ingredients:
- ½ red bell pepper finely diced
- 1 medium onion about 1 cup, finely diced
- 3 tablespoons olive oil divided
- 2 tablespoons unsalted butter divided
- 2 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay or Cajun seasoning
- ½ teaspoon garlic salt or more to taste
- ½ teaspoon black pepper
- 1 pound lump crab meat from 2 Dungeness crabs
- ½ cup panko bread crumbs
- ¼ cup fresh parsley finely chopped
Lemon Aioli Dip:
- ½ cup mayonnaise
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 garlic clove pressed
Instructions
- Sauté bell pepper and onion in 1 Tbsp oil until soft and golden. Let cool.
- In a bowl, whisk eggs, mayo, Worcestershire, seasoning, garlic salt, and pepper.
- Gently mix in crab meat, checking for shells.
- Add the cooled veggies, panko, and parsley. Stir just to combine. Chill for 30 minutes.
- Shape into 15 small patties. Cook in batches with oil and butter for 4–5 minutes per side.
- For aioli, whisk all ingredients and refrigerate. Serve with warm crab cakes.
- See full steps with tips & photos → https://wimpysdiner.net/crab-cakes-with-lemon-aioli/
Notes
- Make-Ahead: Mix and chill the crab cake mixture up to 4 hours ahead; shape and fry just before serving.
- Breadcrumb Swap: Use gluten-free panko or crushed crackers for a gluten-free version.
- Herb Variations: Fold in chives, dill, or tarragon for extra freshness.
- Oil Control: Pat cakes dry before frying and use a nonstick skillet—this prevents sogginess.