Simple and Elegant Crab Cakes with Aioli
Elevate your weeknight dinner or special occasion spread with these Simple and Elegant Crab Cakes with Aioli. Featuring tender lump crab meat, zesty lemon, and fresh parsley, these golden-brown crab cakes are lightly bound with panko breadcrumbs and Dijon mustard for a delicate texture and flavor. Paired with a creamy, homemade aioli infused with garlic, paprika, and a hint of lemon, this dish is both sophisticated and approachable. Perfectly pan-fried in olive oil to crispy perfection, these crab cakes are ready in just 30 minutes of active cooking and make an ideal appetizer or main course. Serve them with a side salad or roasted vegetables for a restaurant-quality meal that's surprisingly easy to make at home!
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Recipe Information
Ingredients
- 450 grams lump crab meat
- 75 grams panko breadcrumbs
- 60 grams mayonnaise
- 15 grams Dijon mustard
- 1 large egg
- 1 teaspoon lemon zest
- 15 milliliters lemon juice
- 10 grams fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 30 milliliters olive oil
- 1 clove garlic clove
- 120 grams mayonnaise (for aioli)
- 15 milliliters lemon juice (for aioli)
- 15 milliliters extra virgin olive oil
- 0.5 teaspoon paprika
Instructions
1. In a large mixing bowl, gently combine the crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, egg, lemon zest, lemon juice, chopped parsley, salt, and black pepper. Be careful not to break up the crab meat too much.
2. Divide the mixture into 8 equal portions and shape each into a patty about 2 cm thick. Place them on a parchment-lined baking tray and refrigerate for at least 30 minutes to help them hold their shape.
3. While the crab cakes chill, prepare the aioli. Mince the garlic clove and combine it with mayonnaise, lemon juice, extra virgin olive oil, and paprika in a small bowl. Stir until smooth and set aside.
4. Heat olive oil in a large non-stick skillet over medium heat. Fry the crab cakes in batches, cooking for 3-4 minutes on each side or until golden brown and heated through.
5. Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil.
6. Serve the crab cakes warm with a dollop of aioli on the side or drizzled on top. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.6 g | 237% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 5868 mg | 255% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.3 g | ||
| Protein | 99.3 g | 199% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 421 mg | 32% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1886 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
