Maryland Crab Cakes with Lemon Aioli
User Reviews
4.9
22 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Additional Time
30 mins
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Total Time
55 mins
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Servings
6 crabcakes
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Calories
145 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
American
Maryland Crab Cakes with Lemon Aioli
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These Maryland Crab Cakes are the best crab cakes ever! Made with flaky lump crab meat, lemon, fresh herbs and Old Bay seasoning, these golden brown baked crab cakes are served with a simple and incredibly tasty Lemon Aioli.
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Ingredients
For the Crab Cakes
- 1 egg lightly beaten, large
- ¼ cup mayonnaise
- 2 teaspoons parsley chopped, fresh
- 1-2 scallions finely chopped
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- 1/8 teaspoon salt sea salt
- 1 pound crab meat fresh lump
- 2/3 cups saltine crackers about 14 crackers
- 2 tablespoons butter melted
For serving:
- lemon aioli recipe below
- lemon wedges
- tartar sauce optional, or remoulade
For the Lemon Aioli
- ½ cup mayonnaise
- 1 garlic minced or pressed, clove
- 2 teaspoons lemon juice
- ¼ teaspoon Dijon mustard
- salt to taste
- black pepper to taste
- 2 teaspoons capers optional
Instructions
To Make the Lemon Aioli
- Combine all the ingredients together in a small bowl. Cover and allow to sit on the fridge for at least 10 minutes before serving. This time will help the flavors meld together.
To Make the Crab Cakes
- Whisk together the egg, mayonnaise, parsley, scallions, Dijon mustard, Worcestershire, Old Bay seasoning, lemon juice and salt in a large bowl.
- Add the crab meat and sprinkle with the cracker crumbs. Carefully fold together the mayonnaise mixture, crab meat and cracker crumbs with a rubber spatula. Be gentle and do not overmix to prevent the crab meat from breaking up.
- Cover and refrigerate for 30 minutes to up to 24 hours.
- Preheat the oven to 425 degrees Fahrenheit and spray a baking sheet with cooking spray.
- Portion about ½ cup of crab meat mixture into 6 mounds on the baking sheet. With your hands or with the help of a spoon, compact each individual mound without flattening them. Be gentle. You are trying to make sure pieces of crab meat don’t stick out.
- Brush each cake with the melted butter.
- Bake for 12 -16 minutes or until lightly brown on the edges. Remove from the oven and serve with lemon aioli and lemon wedges.
Nutrition Information
Show Details
Calories
145kcal
(7%)
Carbohydrates
7g
(2%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Cholesterol
41mg
(14%)
Sodium
270mg
(11%)
Potassium
38mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
185IU
(4%)
Vitamin C
1mg
(1%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6crabcakes
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 41mg | 14% |
| Sodium | 270mg | 11% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
22 reviews
Excellent
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