Crispy Crab Cakes with Zesty Lemon Aioli Recipe

These Crab Cakes with Lemon Aioli are simple enough for a weeknight family dinner and elegant enough for entertaining. Made with minimal filler and plenty of lump crab meat, these Maryland-style crab cakes combine fresh dill, panko breadcrumbs and classic seasonings for a tender, flavorful result.

Whether you’re serving them as an appetizer or a main, the bright lemon aioli adds a creamy, tangy finish that complements the sweet crab. Make the aioli ahead to let the flavors meld, and be careful not to overmix the crab so you keep those lovely chunks intact.

Kelley’s Tips

Before You Get Started

• Mix gently by hand. Use your hands or a rubber spatula to combine the ingredients so you don’t break up the crab lumps.
• Make the aioli ahead. Letting the lemon aioli rest for a few hours or overnight deepens the flavor as the mayo absorbs the aromatics.
• Switch up the sauce. If you prefer, serve with tartar sauce, remoulade, or cocktail sauce — all pair well with crab cakes.

Ingredients Needed

Crab Cakes:

• Mayonnaise: Keeps the cakes moist and helps them hold together.
• Panko breadcrumbs: Light binder; use as little filler as possible for tender cakes.
• Stone ground mustard: Adds savory depth and a subtle texture.
• Egg: Binds the mixture.
• Worcestershire sauce: Adds umami and complexity.
• Old Bay seasoning: A classic blend for crab.
• Dried dill: A bright, herbaceous note.
• Lemon juice: Brightens and balances richness.
• Hot sauce: Optional kick.
• Crab meat: Lump crab is ideal for large flakes and sweet flavor; about 1 pound for this recipe.
• Extra virgin olive oil: For frying and browning.

Lemon Aioli:

• Garlic: Fresh or granulated for aroma.
• Mayonnaise: The creamy base.
• Dijon mustard: Adds tang and subtle heat.
• Lemon juice: Zesty brightness.
• Salt: Adjust to taste.

How to Make Crab Cakes with Lemon Aioli

1. Prepare the lemon aioli: whisk minced garlic (or granulated garlic), mayonnaise, Dijon mustard and lemon juice in a small bowl. Season with salt to taste and refrigerate until serving. The aioli benefits from sitting for a few hours or overnight.
2. Mix the crab cake base: in a bowl combine mayonnaise, panko, stone ground mustard, egg, Worcestershire sauce, Old Bay, dried dill, lemon juice and hot sauce. Stir until blended.

3. Fold in the lump crab meat gently, using your hands or a rubber spatula. Avoid overmixing so the crab pieces stay intact. The mixture should hold together when formed into a ball.
4. Form into 8 even crab cakes. Aim for uniform size so they cook evenly.
5. Heat the olive oil in a skillet over medium heat. Fry the crab cakes until golden brown on both sides, about 4 minutes per side, adjusting time as needed until cooked through.
6. Serve immediately with a dollop of lemon aioli and a sprinkle of fresh chives, if desired.

Serving Suggestions

• Serve with a crisp mixed green salad or a citrus slaw to cut the richness.
• Place on a bed of arugula or baby spinach for a lighter meal.
• Use a soft bun, lettuce, tomato and a drizzle of aioli to make a crab cake sandwich.
• Pair with roasted or grilled vegetables, such as asparagus, zucchini or sweet potatoes.
• For a classic side, serve with crispy fries or roasted potato wedges.
• Make smaller bites and present as an appetizer with lemon aioli for dipping.

Storage instructions

• Refrigerate: Store leftover crab cakes and aioli in separate airtight containers in the refrigerator for up to three days.
• Freeze: Freeze cooked crab cakes in an airtight container or freezer bag for up to three months.
• Reheat: Thaw frozen crab cakes overnight in the fridge and warm in a skillet over medium heat or in a 350°F (175°C) oven for 10–12 minutes. Microwaving is possible but may soften the exterior.

More Seafood Recipes to Try

• Thai Salmon Cakes
• Kung Pao Shrimp
• Honey Garlic Salmon
• 20 Minute Teriyaki Shrimp
• Crab Toast
• Crab Pasta
• Sweet and Sour Salmon

Recipe

Crab Cakes with Lemon Aioli

These crab cakes use minimal filler and lots of lump crab for tender, flavorful patties finished with a bright lemon aioli.

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Serves 4

Ingredients

Crab cakes

• 1/2 cup mayonnaise
• 1/2 cup panko breadcrumbs
• 1 1/2 tsp stone ground mustard
• 1 large egg
• 1 tsp Worcestershire
• 1 tsp Old Bay
• 1 tsp dried dill
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1 pound lump crab meat
• 2 tablespoons extra virgin olive oil

Lemon Aioli

• 1 clove garlic, minced or 1 tsp granulated garlic powder
• 3/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1/2 lemon, juiced
• 1/8 tsp salt, or to taste

Instructions

How to Make Lemon Aioli:

• Whisk garlic, mayonnaise, Dijon mustard and lemon juice together in a small bowl. Season with salt and refrigerate until serving.

How to Make Crab Cakes:

• Combine mayonnaise, breadcrumbs, mustard, egg, Worcestershire, Old Bay, dill, lemon juice and hot sauce. Fold in crab meat gently; do not overmix. The mixture should form into patties without falling apart.
• Form into 8 even crab cakes.
• Heat olive oil in a skillet and cook the cakes until golden brown on both sides, about 4 minutes per side.
• Serve with lemon aioli and garnish with chopped chives if desired.

Notes

• Mix gently: Hand mixing helps preserve the crab’s texture.
• Let the aioli rest: Allowing it to sit enhances the flavor.
• Swap sauces: Try tartar, remoulade, or cocktail sauce as alternatives.

Nutrition Information

Calories: 555 kcal
Carbohydrates: 11 g
Protein: 19 g
Fat: 47 g