Description
Delicious crab cakes with a tangy lemon aioli, perfect for a light meal or appetizer.
Ingredients
Scale
- 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