BEST Crab Cakes with Lemon Aioli
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!
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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
Instructions:
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.
LEMON AIOLI
- 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.
15 Responses to “BEST Crab Cakes with Lemon Aioli”
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These crab cakes look great – so much better than those coated with tons of breadcrumbs. I will have to try the recipe out sometime soon!
mmmmmm. I just had the best seafood cakes EVER from a local pub, of all places – and I’ve been to Japan! – and I’ve been wanting a repeat at home!
Bookmarked!
Try these ones and let me know what you think…
I recently made these crab cakes, and they are fantastic! I could only find claw meat at Trader Joe’s, (which worked perfectly), and I subbed in Greek yogurt for half of the mayo. My husband and I enjoyed leftovers as crab cake “burgers”. Thank you for a delicious & easy recipe
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These look so yummy… I want some!
I have a special cocktail party coming up and am thinking that these little guys made as bite-sized cakes would be awesome tidbits! Have you ever tried making them ahead and then warming them gently in the oven before serving?
I have never tried them as bite size but the key for these is the amount of crab meat you use. These have very little fillers which is what makes them so scrumptious.
made these last night…at first, before i put the mayo in, i thought the old bay seasoning was too salty and started thinking that i should have combined spices myself instead of old bay, but with the mayo and the egg, they turned out great! thanks for the recipe. and the lemon aioli was delicious!!!! so good and i’m going to have leftovers for breakfast in a few minutes here…yum!
This is a Cook’s Illustrated recipe. Tried it today and it was very good!
Thanks.
I did not get either of these recipes from Cooks Illustrated but then, that is the nature of recipes. I will def look it up.
[...] from Cook-Eat-Love’s BEST Crab [...]
Just made these tonight and they are fabulous. Perfect amount of seasonings and the small amount of breadcrumbs (compared to other crab cake recipes I found on the web) made for restaurant style crab cakes. Only modification was to use some leftover tzatziki instead of the lemon aioli (only because I was too lazy to make the aioli). Would make these again and again! Thank you!
These look fab, I am going to make then tonight, although I’m having a hard time finding fresh crab meat. Has anyone ever used the Phillips jarred crab meat? Just a thought too, I would scale back the old bay to 1/4 – 1/2 teaspoon, it’s pretty salty and can be overpowering.
Can I use panko for the breadcrumbs too?
Thanks for the great recipe!
Costco!!! They sell fresh crab meat in a tub. It is in the cheeses and meats area.