Looking for more seafood recipes? Try my Creamy Shrimp and Grits or my Salmon Sushi Bowls!
Authentic Maryland-style crab cakes with lemon aioli
Crab cakes have always been a big deal in my family. We live right on the border of Maryland and love catching fresh crabs in the summer, so I am lucky enough to get crab meat from my Dad to make these delicious crab cakes with zesty lemon aioli! These easy crab cakes make a great appetizer (you can make 16 for mini bite size crab cakes), put it in a sandwich or serve it with mashed potatoes and your favorite vegetable side for an easy family dinner.
Ingredients
Crab meat: For crab cakes lump crab meat is ideal. It has great flavor and large chunks which are perfect for making crab cakes. I ended up using about 1 pound of crab meat for this recipe. You could also use a combination of lump crab meat or claw meat if you prefer. Mayonnaise: I used a good bit of mayonnaise for both the lemon aioli and crab cakes. It is perfect for helping the cakes retain their form and the perfect base for all of the mouthwatering flavors! Panko breadcrumbs: These breadcrumbs are so important for binding the crab cakes, and you can easily substitute your favorite gluten-free brand. The key to making super tender crab cakes is to use as little filler aka panko as possible that is why we only added 1/2 cup for the whole recipe. Mustard: I used stone ground mustard in the crab cakes mixture and added Dijon mustard to the lemon aioli. Other ingredients: I also used Old Bay, an egg, Worcestershire sauce, dried dill, minced garlic, fresh lemon juice, hot sauce, extra virgin olive oil and salt in this recipe.
How to make crab cakes with lemon aioli
Tips for making the perfect crab cakes
Mix with your hands: The trick to making crab cakes is not over mixing. I have found the best way to mix crab cakes is with your hands to prevent breaking up the chunks of crab. We bought lump crab for a reason! Let your lemon aioli rest: Don’t be afraid to let it sit a couple hours or even overnight. The longer it sits the more time the mayo has to absorb all of the flavors. Change up the sauce: I love to serve my crab cakes with either the lemon aioli, tarter sauce or cocktail sauce. If you know me you know I always have to have something to dip my food in!
Storage instructions
If you end up with leftover crab cakes, you can store them in the refrigerator for 3-5 days. Make sure you wrap and seal them well, then reheat preferably in an oven when you need a quick snack!
Here are more seafood recipes to try!
Thai Salmon Cakes Kung Pao Shrimp Honey Garlic Salmon 20 Minute Teriyaki Shrimp Crab Toast Sweet and Sour Salmon
