Crab Cakes With Lemon Aioli
User Reviews
5
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Total Time
45 mins
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Servings
4
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Calories
407 kcal
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Course
Appetizer
Crab Cakes With Lemon Aioli
Description
The crab cakes use fresh Dungeness crab meat mixed with eggs, diced red pepper, salt, pepper, and panko bread crumbs for structure. After resting the mixture chilled to firm it, patties are shaped, coated in panko, and pan-fried in vegetable oil until a crisp, golden crust forms. This method preserves crab chunks for a tender interior contrasting the crunchy exterior.
The accompanying lemon aioli combines mayonnaise with lemon zest and juice, minced chives, shallots, chopped capers, and black pepper for a creamy, zesty sauce that enhances the crab’s flavor without overpowering it. The aioli can be prepared ahead and refrigerated.
These crab cakes can be plated on fresh local greens and garnished with edible flowers and pickled radishes for a refined presentation. The quick-pickled radishes bring a vinegary bite that pairs well with the richness of the crab cake and aioli.
Ingredients
Crab Cakes
- 1 ½ c Dungeness Crab Meat
- 2 egg
- ¼ c red pepper diced small
- ¾ tsp salt
- ½ teaspoon black pepper freshly ground
- 1 c panko bread crumbs Or other bread crumbs, divided in half
- 2-3 tablespoon vegetable oil For frying
- Optional greens For garnish, pickled radishes
- Optional Edible Flowers
- Optional radish
Lemon Aioli
- ½ c mayonnaise real
- ¼ teaspoon black pepper fresh ground
- 1 lemon zest and juice
- 1 tablespoon chives minced
- 1 tablespoon shallot minced
- 1 tablespoon caper coarsely chopped
- 10 dashes hot sauce optional, adjustable quantity
Instructions
Crab Cakes
- Whisk egg until frothy and then stir in all ingredients except crab and ½ c of panko until well mixed. Then gently mix in crab, trying not to break up chunks more than necessary. (Tip: Let sit in fridge at this point for 15-30 min to make forming patties easier)
- Preheat a large frying pan on medium heat with enough vegetable oil to lightly coat the pan.
- Pour the remaining ½ c panko into a shallow bowl. Divide crab mixture into 6 large or 12 smaller cakes, press gently into panko, and then place in the frying pan. Fry approx. 5-7 minutes on each side or until golden brown. Serve warm.
Lemon Aioli
- Add all ingredients into bowl and stir well. Cover and refrigerate until ready to use. This can be made up to 3 days prior to using.
Notes
- Chilling the crab mixture for 15-30 minutes before shaping helps the patties hold together during cooking.
- Use vegetable oil to pan-fry crab cakes for a light, crisp crust without overpowering flavors.
- The lemon aioli can be made up to three days in advance and refrigerated.
- Serving crab cakes atop fresh greens with pickled radishes and edible flowers enhances presentation and adds fresh, tangy notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 15g | 5% |
| Protein | 17g | 34% |
| Fat | 31g | 48% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 120mg | 40% |
| Sodium | 1283mg | 53% |
| Potassium | 261mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 31mg | 34% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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