why make this recipe

Crab cakes are a classic dish that highlights the sweet, delicate flavor of crab meat. They are perfect for special occasions, casual dinner parties, or a cozy family meal. Adding a zesty lemon aioli elevates the dish, giving it a fresh and creamy touch. This recipe is not only delicious but also simple to prepare, making it an excellent choice for both novice cooks and seasoned chefs.

how to make Crab Cakes with Lemon Aioli

Ingredients :

1 lb crab meat
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 egg
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 green onions, chopped
1 teaspoon Old Bay seasoning
Salt and pepper to taste
Oil for frying
Microgreens for garnish
Shaved radish for garnish
Candied lemon slices for garnish
1/2 cup mayonnaise (for aioli)
1 lemon (juice and zest for aioli)
1 clove garlic, minced (for aioli)

Directions :

In a large bowl, combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, green onions, Old Bay seasoning, salt, and pepper. Mix gently to combine.
Shape the mixture into patties and refrigerate for at least 30 minutes.
In a skillet, heat oil over medium heat. Fry the crab cakes until golden brown on both sides, about 3-4 minutes per side.
For the lemon aioli, mix mayonnaise, lemon juice, lemon zest, and minced garlic in a bowl.
Serve the crab cakes atop a dollop of lemon aioli, garnished with microgreens, shaved radish, and candied lemon slices.

how to serve Crab Cakes with Lemon Aioli

Serving crab cakes is simple. Place them on a plate with a generous dollop of lemon aioli on each one. Add microgreens, shaved radish, and candied lemon slices for a beautiful presentation. This dish pairs well with a light salad or roasted vegetables, making it a versatile option for any meal.

how to store Crab Cakes with Lemon Aioli

Leftover crab cakes can be stored in an airtight container in the refrigerator for up to two days. To keep the aioli fresh, store it separately in another airtight container. You can reheat the crab cakes in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.

tips to make Crab Cakes with Lemon Aioli

Use fresh crab meat for the best flavor. If fresh is not available, canned crab meat can be used.
Do not overmix the crab mixture to keep the cakes light and fluffy.
Chill the patties before frying to help them hold their shape.
Adjust the seasoning to your taste; add more Old Bay seasoning for extra flavor.
Test one cake first to check the seasoning before frying the entire batch.

variation

For a different flavor profile, try adding spices like cayenne pepper or chopped herbs such as parsley or dill. You can also substitute the crab meat with shrimp or a mix of seafood for a unique twist.

FAQs

1. Can I use frozen crab meat?
Yes, you can use frozen crab meat. Just make sure to thaw it completely and drain any excess water before mixing.

2. Can I bake the crab cakes instead of frying them?
Absolutely! You can bake the crab cakes at 375°F (190°C) for about 20 minutes, flipping them halfway through, until they are golden brown.

3. How do I know when the crab cakes are cooked?
They should be golden brown and crispy on the outside, and the internal temperature should reach 165°F (74°C) for safe consumption.

4. Can I make the crab cakes ahead of time?
Yes, you can prepare the mixture and shape it into patties ahead of time. Just store them in the fridge until you’re ready to cook them.

Crab Cakes with Lemon Aioli