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Crab Cakes with Lemon Aioli

Crab Cakes with Lemon Aioli
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Crab Cakes with Lemon Aioli are a delightful seafood dish that brings together the rich flavors of fresh crab meat and a zesty lemon aioli sauce. Perfect for any occasion, these crab cakes can be served as an appetizer, main course, or even as a sandwich filling.

Ingredients

Scale
  • 1 pound lump crab meat
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped green onion
  • 1/4 cup breadcrumbs (panko recommended)
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • Salt and pepper to taste
  • Olive oil for frying
  • 1/2 cup mayonnaise (for aioli)
  • 1 large egg yolk (for aioli)
  • 1 tablespoon lemon juice (for aioli)
  • 1 teaspoon Dijon mustard (for aioli)
  • 1 clove garlic, minced (for aioli)
  • Salt and freshly ground black pepper to taste (for aioli)

Instructions

  1. In a large bowl, gently combine the crab meat, mayonnaise, red bell pepper, green onion, breadcrumbs, egg, Dijon mustard, Old Bay seasoning, salt, and pepper. Mix until just combined.
  2. Shape the mixture into 4-6 patties about 1/2 inch thick.
  3. Heat olive oil in a skillet over medium heat and cook the patties for 3-4 minutes on each side until golden brown.
  4. While the crab cakes are cooking, whisk together mayonnaise, egg yolk, lemon juice, Dijon mustard, minced garlic, salt, and pepper in another bowl to make the lemon aioli.
  5. Serve immediately topped with lemon aioli.

Nutrition

Find it online: https://myrecipesbook.com/crab-cakes-with-lemon-aioli/

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