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golden crispy crab cakes topped with creamy aioli and parsley in a wide horizontal shot, plated with lemon wedges on a dark slate board, natural light, shallow depth of field, landscape orientation

Crab Cakes with Aioli

Lump crab cakes that have been pan-seared and come with a crunchy exterior as well as a creamy aioli, which is made with lemon and garlic.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb lump crab meat
  • 1/2 cup panko breadcrumbs
  • 1 egg
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp Old Bay seasoning
  • 2 tbsp chopped parsley
  • 3 tbsp olive oil
  • 1/2 cup aioli

Method
 

  1. Gently mix the crab, panko, egg, mayonnaise, Dijon, Old Bay, and parsley, keeping the lumps intact.
  2. Form the mixture into small patties and chill for 15 minutes.
  3. Heat the olive oil in a skillet over medium-high heat.
  4. Cook the cakes for 3 to 4 minutes per side until golden and crisp.
  5. Drain briefly on paper towels.
  6. Serve warm topped with a dollop of lemon-garlic aioli.

Notes

Chilling the cakes first helps them hold together in the pan.