BEST Crab Cakes with Lemon Aioli

written by cookeatlove on September 7, 2010 in Appetizers and Fish/Seafood with 17 comments

Look no further for the best crab cake recipe ever.  I can say this without sounding too proud because my friend Cindy introduced me to this recipe.  The key to this crab cake is…wait for it….CRAB.  A crab cake without fillers is so much more succelent, tasty, delicious than anything you have ever tried.  Sure, it costs more BUT you won’t be disappointed and it is still way cheaper than going out to eat.  Make these with the lemon aioli sauce and a nice side salad and you will feel like you are eating at a fine establishment indeed!




Crab Cakes

1 lb. jumbo lump crab meat
½ cup fine dry bread crumbs
4 scallions, green part only, thinly sliced
2 tbsp. chopped flat-leaf parsley
1 tsp. Old Bay Seasoning, or to taste
1 tsp. Worcestershire sauce, or to taste dash of Tabasco, or to taste
¼ cup mayonnaise
1 egg
¼ cup unsalted butter
¼ cup olive oil


Pick over crab meat to remove any cartilage or shell. Place in large bowl with bread crumbs, scallions, parsley, Old Bay, Worcestershire and Tabasco; toss with fork to combine. Fold in mayonnaise. Taste; add more seasonings if needed. Add egg and blend just until the mixture holds together. Gently shape into 8 fat, round crab cakes. Lay onto a sheet pan lined with wax paper. Cover with more wax paper and chill for at least 1 hour.

To cook, combine butter and oil in a large frying pan (or two smaller ones) over medium heat. When fat is hot, gently slide crab cakes into the pan(s) and fry 4 minutes on each side, until the outside is crisp and browned. Serve hot. Serves four.


  • 1/2 cup mayonnaise
  • 2 tablespoons whipping cream, non whipped
  • 1 lemon, juice and zest of
  • 1 tablespoon prepared horseradish
  • 1-2 minced fresh garlic cloves (or to taste)
  • 1/2-1 teaspoon dried thyme

Mix it all together and serve over hot crab cakes.