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Crispy Crab Cakes Recipe with Easy Zesty Lemon Aioli for Dinner

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These crispy crab cakes feature a golden crust and tender, flaky interior bursting with sweet crab meat, paired with a bright, zesty lemon aioli that perfectly balances the richness. Quick and easy to make, they are perfect for weeknight dinners or entertaining guests.

Ingredients

Scale
  • 1 pound lump crab meat, picked over for shells (preferably fresh or high-quality canned)
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons mayonnaise
  • 1 large egg, beaten
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • For the Zesty Lemon Aioli:
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 small garlic clove, minced
  • Salt and pepper, to taste

Instructions

  1. In a large bowl, gently mix lump crab meat with panko breadcrumbs, mayonnaise, beaten egg, Dijon mustard, chopped fresh parsley, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Combine carefully to avoid breaking up the crab meat too much.
  2. Divide the mixture into 8 equal portions and shape each into a 3-inch round patty about 3/4-inch thick. Place patties on a plate or baking sheet and refrigerate for 15-20 minutes to firm up.
  3. While the crab cakes chill, whisk together mayonnaise, fresh lemon juice, lemon zest, minced garlic, salt, and pepper in a small bowl until smooth. Refrigerate until serving.
  4. Heat olive oil and unsalted butter in a large non-stick or cast-iron skillet over medium heat until butter foams but does not brown.
  5. Carefully place crab cakes in the pan without overcrowding. Fry for 4-5 minutes on each side until golden brown and crispy. Adjust heat as needed to avoid burning.
  6. Transfer cooked crab cakes to a cooling rack or paper towel-lined plate to drain excess oil. Serve warm with zesty lemon aioli on the side or drizzled over the top.

Notes

Chill crab cakes before frying to help them hold their shape. Use a combination of butter and olive oil for a crispy crust and rich flavor. Flip gently with a thin spatula to keep cakes intact. For gluten-free, substitute panko with almond flour or gluten-free breadcrumbs. For dairy-free aioli, use vegan mayonnaise and olive oil-based alternatives. Avoid overcrowding the pan when frying.

Nutrition

Keywords: crab cakes, crispy crab cakes, lemon aioli, seafood dinner, easy crab cakes, quick dinner, lump crab meat, zesty aioli

Find it online: https://emmayum.com/crispy-crab-cakes-recipe-with-easy-zesty-lemon-aioli-for-dinner/