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Crab Cakes

These delectable crab cakes boast a generous amount of succulent lump crab meat, delicately seasoned and lightly bound with minimal fillers. Each golden patty is seared to perfection and served alongside a zesty lemon aioli, making them a refined choice for any occasion.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Ingredients

Crab Cakes

  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely chopped parsley
  • 1/2 red bell pepper finely diced
  • 2 Tbsp unsalted butter divided
  • 1 lb lump crab meat from approximately 2 Dungeness crabs
  • 1/2 tsp garlic salt adjust to taste
  • 3 Tbsp mayonnaise
  • 2 large eggs
  • 1 tsp Old Bay seasoning or Cajun seasoning
  • 1/2 tsp ground black pepper
  • 3 Tbsp olive oil divided
  • 1 medium onion approximately 1 cup, finely diced
  • 1 tsp Worcestershire sauce

Lemon Aioli Dip

  • 2 Tbsp fresh lemon juice
  • 1 garlic clove pressed
  • 1 tsp finely grated lemon zest
  • 1/2 cup mayonnaise

Instructions

  • Heat 1 tablespoon of olive oil in a large skillet over medium heat and sauté the red bell pepper and onion until softened and lightly caramelized, about 7–9 minutes. Remove from the heat and allow to cool.
  • In a large mixing bowl, beat the eggs and blend in mayonnaise, Worcestershire sauce, Old Bay or Cajun seasoning, garlic salt, and black pepper until smooth.
  • Inspect the crab meat carefully, discarding any shell fragments, and gently flake any large chunks before folding into the egg mixture.
  • Incorporate the sautéed vegetables, panko breadcrumbs, and chopped parsley into the crab mixture, stirring just until everything is evenly combined and moistened. Cover and refrigerate for 30 minutes to firm.
  • Shape the chilled mixture into 15 uniform patties about 1/2 inch thick, dampening hands with water as needed.
  • In a non-stick skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Cook crab cakes in batches, 4–5 minutes per side, adjusting heat if they brown too quickly. Transfer to a platter and repeat with remaining cakes, replenishing the butter and oil as necessary.

Lemon Aioli Dip

  • In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, and pressed garlic until fully blended. Chill until ready to serve.

Notes

Be mindful of the salt level in your crab meat, especially if using canned or pre-cooked varieties, and adjust seasonings accordingly.