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4.9 from 33 votes

Maryland Crab Cakes with Lemon Aioli

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.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
55 mins
Servings: 6 crabcakes
Calories: 145 kcal
Course: Main Course , Appetizer , Lunch
Cuisine: American

Ingredients

For the Crab Cakes
  • 1 large egg lightly beaten
  • ¼ cup mayonnaise
  • 2 teaspoons fresh parsley chopped
  • 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 sea salt
  • 1 pound fresh lump crab meat
  • 2/3 cups saltine crackers about 14 crackers
  • 2 tablespoons butter melted
For serving:
  • Lemon Aioli recipe below
  • Lemon wedges
  • Tartar sauce or remoulade optional
For the Lemon Aioli
  • ½ cup mayonnaise
  • 1 garlic clove minced or pressed
  • 2 teaspoons lemon juice
  • ¼ teaspoon Dijon mustard
  • Salt and ground black pepper to taste
  • 2 teaspoons capers optional

Instructions

To Make the Lemon Aioli
    Cup of Yum
  1. 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
  1. Whisk together the egg, mayonnaise, parsley, scallions, Dijon mustard, Worcestershire, Old Bay seasoning, lemon juice and salt in a large bowl.
  2. 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.
  3. Cover and refrigerate for 30 minutes to up to 24 hours.
  4. Preheat the oven to 425 degrees Fahrenheit and spray a baking sheet with cooking spray.
  5. 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.
  6. Brush each cake with the melted butter.
  7. 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

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

% 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.