I’ll never forget the first time I had perfectly crispy crab cakes with lemon aioli at a little seaside shack in Maryland. The crunch of that golden crust, the sweet crab meat inside, and that tangy, garlicky aioli—it was pure magic on a plate. That’s when I knew I had to recreate them at home. Now, these Crab Cakes with Lemon Aioli are my go-to for everything from fancy dinner parties to lazy Sunday lunches. They’re just as happy on a bed of greens as they are perched on a fancy appetizer platter. And trust me, once you taste that lemon aioli, you’ll want to put it on everything!
Why You’ll Love These Crab Cakes with Lemon Aioli
These crab cakes with lemon aioli are about to become your new obsession, and here’s why:
- Quick & easy – From mixing bowl to plate in under 45 minutes (most of that’s just chilling time!)
- That perfect crunch – Golden, crispy outside gives way to tender, sweet crab inside
- The zing factor – That lemon aioli? It’s like sunshine in sauce form
- Versatile star – Fancy appetizer one day, light main dish the next
- Crowd-pleaser – Even my seafood-skeptic uncle asks for seconds
Trust me, once you taste these, you’ll understand why I make them at least twice a month!
Ingredients for Crab Cakes with Lemon Aioli
Gathering the right ingredients is half the battle for perfect crab cakes! Here’s what you’ll need (and yes, I’m picky about a few of these):
- 500g (about 1 pound) fresh crab meat – Lump or claw meat works great, just please don’t use imitation!
- 100g (1 cup) breadcrumbs – Panko gives amazing crunch, but regular works too
- 60g (1/4 cup) mayonnaise – The good stuff, not low-fat (trust me on this)
- 1 tablespoon Dijon mustard – That little tang makes all the difference
- 2 tablespoons fresh lemon juice – Squeeze it yourself – bottled just isn’t the same
- 2 tablespoons chopped fresh parsley – Pack it lightly when measuring
- 2 cloves minced garlic – More if you’re feeling bold!
- Salt and pepper – To taste (I’m generous with both)
- Olive oil for frying – About 1/4 cup should do it
- Lemon wedges for serving – Because more lemon is always better
See? Nothing too fancy – just good, fresh ingredients that let that sweet crab shine!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for these crab cakes! Just grab:
- A large mixing bowl (I use my favorite yellow one every time)
- A good skillet (cast iron gives the best crust)
- A sturdy spatula for flipping
- Measuring spoons and cups
- A small bowl for whisking the aioli
That’s it – now let’s get cooking!
How to Make Crab Cakes with Lemon Aioli
Okay, now for the fun part! Making these crab cakes with lemon aioli is easier than you think – just follow these simple steps for restaurant-worthy results at home.
Preparing the Crab Mixture
First things first – be gentle with that precious crab meat! I dump everything into my big mixing bowl – crab, breadcrumbs, mayo, mustard, lemon juice, parsley, garlic, salt and pepper. Then I use a fork to lightly toss everything together. You want it just combined – no vigorous stirring that might break up those beautiful crab chunks! The mixture should hold together when pressed but still be loose enough to see individual crab pieces.
Here’s my secret: after forming the patties (about 5cm wide and 2.5cm thick – I use an ice cream scoop for perfect portions), I always refrigerate them for at least 30 minutes. This helps them firm up so they don’t fall apart in the pan. Perfect crab cakes are worth the wait!
Frying the Crab Cakes
When you’re ready to cook, heat about 1/4 inch of olive oil in your skillet over medium heat. Test it’s hot enough by dropping in a breadcrumb – if it sizzles immediately, you’re good to go. Carefully add your chilled crab cakes (don’t crowd the pan!) and let them cook undisturbed for 4-5 minutes until that golden crust forms. Resist the urge to peek too soon!
When you flip them (use that sturdy spatula!), you should see that perfect golden-brown color. Another 4-5 minutes on the other side, then transfer to a paper towel-lined plate to drain. That crispy outside? Absolute perfection.
Making the Lemon Aioli
While the crab cakes cook, whip up the lemon aioli – it takes 2 minutes flat! Just stir together mayo, a squeeze of fresh lemon juice, a tiny pinch of salt, and that minced garlic. Taste and adjust – sometimes I add an extra squeeze of lemon if it needs more zing. This stuff is so good, you’ll want to put it on everything!
Now plate those gorgeous golden crab cakes with a dollop of aioli and some lemon wedges. Your kitchen smells amazing, doesn’t it? Dive in while they’re hot!
Tips for Perfect Crab Cakes with Lemon Aioli
After making these crab cakes with lemon aioli more times than I can count, I’ve picked up some tricks for absolute perfection:
- Fresh is best – Splurge on good crab meat (I can taste the difference!)
- Oil test – That breadcrumb sizzle tells you it’s hot enough
- One flip only – Be patient and wait for that golden crust before turning
- Chill time matters – Don’t skip the fridge rest – it’s your secret for cakes that hold together
- Small batches – Crowding the pan makes them steam instead of crisp up
Oh, and make extra lemon aioli – you’ll want it for sandwiches later! Once you get these little tricks down, you’ll be making crab cakes like a pro.
Serving Suggestions for Crab Cakes with Lemon Aioli
These crab cakes with lemon aioli are total showstoppers no matter how you serve them! My favorite way? Plated over a simple arugula salad with extra lemon wedges on the side – the peppery greens balance that rich crab perfectly. For something heartier, pile them onto toasted brioche buns with extra aioli (yes please!) or serve with crispy roasted potatoes. At parties, I arrange them on a platter with the lemon aioli in a cute little bowl for dipping – they disappear faster than I can say “seconds please!”
Storage and Reheating Instructions
Leftovers? No problem! Store cooled crab cakes in an airtight container in the fridge for up to 2 days. When ready to enjoy, skip the microwave – it makes them soggy. Instead, pop them on a baking sheet in a 180°C (350°F) oven for 10 minutes to bring back that perfect crispiness. The lemon aioli keeps well in the fridge too – just give it a stir before serving!
Nutritional Information
Each of these glorious crab cakes with lemon aioli packs about 250 calories – not bad for how indulgent they taste! You’re looking at roughly 20g protein (all that sweet crab goodness), 12g fat (the good kind from olive oil and mayo), and just 15g carbs per serving. Of course, these numbers might wiggle a bit depending on your exact ingredients – like how generous you are with that delicious aioli!
Frequently Asked Questions
I get asked about these crab cakes with lemon aioli all the time – here are the questions that pop up most often!
Can I use canned crab meat instead of fresh?
Absolutely! While fresh crab gives the best flavor and texture, good-quality canned crab (drained well) works in a pinch. Just be extra gentle when mixing – canned crab tends to be more delicate.
How long do leftovers keep?
They’ll stay delicious in the fridge for about 2 days. The lemon aioli keeps for up to 4 days – just give it a good stir before using.
Can I bake these instead of frying?
You bet! Bake at 200°C (400°F) for about 20 minutes, flipping halfway. They won’t get quite as crispy, but they’re still fantastic – just brush with a little olive oil first.
What’s the best way to reheat them?
Always the oven! 10 minutes at 180°C (350°F) brings back that perfect texture. Microwaving makes them soggy – and we can’t have that!
Share Your Experience
Did you make these crab cakes with lemon aioli? I’d love to hear how they turned out! Snap a photo and tag me, or leave a rating below. Your kitchen adventures make my day!
Print
Irresistible Crab Cakes with Lemon Aioli in 45 Minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
Delicious crab cakes with a tangy lemon aioli, perfect for a light meal or appetizer.
Ingredients
- 500 grams (about 1 pound) fresh crab meat
- 100 grams (about 1 cup) breadcrumbs
- 60 grams (about 1/4 cup) mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- 2 cloves minced garlic
- Salt to taste
- Pepper to taste
- Olive oil for frying
- Lemon wedges for garnish
Instructions
- Combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, parsley, garlic, salt, and pepper in a bowl. Mix gently.
- Shape mixture into 5 cm (2 inch) patties, 2.5 cm (1 inch) thick.
- Refrigerate patties for at least 30 minutes.
- Heat olive oil in a skillet over medium heat.
- Fry crab cakes for 4-5 minutes per side until golden brown.
- Drain on paper towels.
- Mix mayonnaise, lemon juice, salt, and garlic for lemon aioli.
- Serve crab cakes with lemon aioli and garnish with lemon wedges.
Notes
- Add Old Bay seasoning or green onions for extra flavor.
- Ensure oil is hot for a crispy exterior.
- Bake at 200°C (400°F) for 20 minutes, flipping halfway, if preferred.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg
Keywords: crab cakes, lemon aioli, seafood, appetizer
