Western Crab Cakes With Lemon Aioli

This lemon aioli, made with fresh herbs, adds a wonderful tang to crab cakes, and makes a smooth contrast to the crunchy panko breadcrumbs.

Western Crab Cakes With Lemon Aioli | Foodal.com

Serve with a tossed green salad and breadsticks for a light meal, or as an appetizer for a seafood dinner.

Western Crab Cakes With Lemon Aioli Recipe | Foodal.com

I’d suggest reading Foodal’s guide to cleaning and cooking crab prior to trying out this recipe.

And if you love the flavor of garlic, swap at the lemon aioli with our homemade garlic version!

Western Crab Cakes With Lemon Aioli Recipe | Foodal.com
Western Crab Cakes With Lemon Aioli
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Western Crab Cakes With Lemon Aioli Recipe | Foodal.com
Western Crab Cakes With Lemon Aioli
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Ingedients for the crab cakes
  • 1/2 pound lump crabmeat drained
  • 3/4 cup panko divided in half - or crispy, crushed crackers such as Mary’s, Ryvita, Wasa crisps …
  • 2 tablespoons fine dry breadcrumbs
  • 2 tablespoons green onion minced
  • 1 tablespoon fresh parsley minced
  • 1 1/2 teaspoons fresh tarragon minced
  • 1 1/2 teaspoons fresh cilantro minced
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1/2 teaspoon fresh ground black pepper
  • 1/8 teaspoon sea salt
  • 1 large egg white lightly beaten
  • 2 tablespoons mayonnaise
  • 1 tablespoon canola oil plus 1 more for cooking
  • lemon aioli for topping
  • 6 teaspoons chives minced for topping
  • waxed paper
Ingredients for the lemon aioli
  • 3 garlic cloves
  • 1 cup sour cream
  • 4 large basil leaves minced
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons apple juice
  • 1 tablespoon hot pepper jelly
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon fresh ground black pepper
  • 1/2 teaspoon ground cumin
Crab Cakes
  1. Break and flake any large lumps of crabmeat and place in a large bowl. Combine with the panko, bread crumbs, green onion, parsley, tarragon, cilantro, paprika, red and black pepper and salt and mix well. With your hands, quickly mix in the egg white, mayonnaise and oil until well mixed.
  2. Take 2 tablespoons of the crab mixture and roll into a ball. Place the ball on the wax paper and pull up a corner over the top. Using the paper, press into a patty then carefully dredge it in the remaining panko crumbs.
  3. Heat a large skillet over medium high heat until hot, add a drizzle of oil and coat the skillet. Add the crab cakes and cook approximately two minutes on each side and golden brown. Garnish with lemon wedges, aioli and chives or dill fronds.
To make the lemon aioli
  1. Process all ingredients in a food processor until smooth and creamy. Chill in the refrigerator for at least one hour before serving.
Recipe Notes

* For a calorie-wise choice, substitute plain Greek yogurt for the sour cream.

**Although I used a microplane to zest a lemon, I'm dying to try this with lemon basil. This is a variety of basil that has a built in lemony taste. I do believe I'll try to source some seeds or leaves and incorporate those into some recipes really soon!

Recipe for Western Crab Cakes With Lemon Aioli | Foodal.com


Related Posts
Filter by
Post Page
Slow Cooker and Crock-Pot Meals Vegan Vegetarian Diets & Real Foods Summer Barbecuing Kitchen Knives Poultry Chinese Chicken Comfort Food Sides Summer Guides Desserts Cakes Beef Mexican & Latin America One Pot/Pan Meals Candy
Sort by

About Lorna Kring

Recently retired as a costume specialist in the TV and film industry, Lorna now enjoys blogging on contemporary lifestyle themes. A bit daft about the garden, she’s particularly obsessed with organic tomatoes and herbs, and delights in breaking bread with family and friends.

28 thoughts on “Western Crab Cakes With Lemon Aioli”

  1. These sound succulent, and perfect for a light Summer lunch or dinner. I’ve heard of aioli, but have never made it, so I’m glad you included that recipe as well. Although the list of ingredients is long, the preparation seems quite easy, and I look forward to making these soon.

    • These are great for a light summer meal, and the recipe is very straightforward. Let us know how they turn out for you.

  2. Although the season in California ends in April, Trader Jobs has lump meat in stock all year round. Since I can eat my weight in crab meat, these are definitely on the menu tonight. My herb garden is not going to know what hit it! To me, the long list of ingredients denotes a complex flavorful cake. Some might add some side dishes but I see this as a one dish meal.

    • Full of flavor for sure, and the fresh herbs really stand out with the zesty aioli… let us know what you think.

  3. This recipe does look so very appetizing and healthy too! I love crab, there is just nothing like it. I am going to check that I have all the ingredients and plan to make these one night in the week. I will add a few other options to it to make the meal a little larger or it will not be enough for my family.

  4. These look so good! I’ll definitely be looking for the ingredients for these next time I’m out shopping. They look like the perfect starter for fried salmon darnes that have been marinated in a soy and garlic sauce. Thank you for sharing this!

    • Oh, your salmon sounds wonderful… the crab cakes will work great with them. Let us know how they turn out for you.

  5. Yum! This looks incredible! I really like using panko so I’m definitely trying this. My family has this aioli recipe in which we use “calamansi” and not lemon and it’s still really good. People think it would taste the same since “calamansi” has kind of like a sour citrusy taste as well but to me both have different flavors. Will try the lemon one though!

    • The crunch of the panko crumbs is a nice contrast to the smooth texture of the meat, it really works well. And really, I think any citrus fruit would turn out well in an aioli with seafood cakes. Enjoy!

  6. That is a long list of ingredients but I bet it tastes yummy. I don’t have all the herbs and hot pepper jelly in the pantry; it still looks doable. I believe that I’ll have a go at these this weekend.

    • It is a big recipe Futro, but very straightforward. And a wee bit of citrus marmalade with chili flakes makes a good alternative for hot pepper jelly if you don’t want to buy a jar for one recipe. let us know how they turn out for you.

  7. Thanks for linking to the crab cleaning article, it sprung to mind as soon as I saw the recipe title and I’d made a mental note to search for it!

    I’ve never purchased anything other than pre-prepared meat before which I know is a bit lame but I’ve just never know how to prepare it safely before.

    • A lot of dishes are difficult to prepare if you’re not sure how to go about it. And there’s nothing wrong with prepared crab meat, but you do miss out on the satisfaction of successfully tackling a live crab for its delectable meat… have fun!

  8. Those cakes have my name on it. This looks like a good change up if you are tired of eating the same old stuff. I wish I could cook like this.

    • I can see ‘Jasmine’ etched into the side of one of them…. give them a try, and you’ll be cooking up new dishes in no time. It just takes a bit of practice.

  9. Crab meat is so good I love the sweetness of it. My husband and I enjoy seafood. We buy lots of goodies like crab legs,shrimp, lobster and of course crab meat to make either crab cakes or crab salad. Once a month we will have a seafood feast the kitchen smells so good while it cooks. I would love to give these a try thanks for sharing.

  10. I’m always so skeptical of seafood. I’ve never been a fan at all. I tried crab cakes once when I was a kid in school, but I thouht they were good. If I ate any seafood, this would be it.

  11. I really need to learn how to make my own crab cakes. I Always like to order them at the restaurant but never really tried finding out how it’s made. Maybe now I can try it on my own.

    • If you enjoy them Zhen, you’ll like how simple they are to make at home! Just be patient with them in the skillet and don’t have the heat too high.

  12. This is an excellent recipe and may win an award for the single recipe with the most items I can use from my garden. (6). Crab cakes are one of my favorite foods to cook and this receipt has enough flavorings going on to where you can get great results even with using normal store{bought crab rather than fresh. My normal recipe is much plainer, so requires fresh crab or you really taste the difference.

    • Fresh garden ingredients would certainly add to the flavor! And you’re so right, Azrile, fresh crab really is a must…

  13. I have never tried a crab cake! I know in parts of the US they are a very highly-regarded dish, but they are not so popular in England. I’d love to try them, just to see if I do enjoy them – I’ve only actually eaten crab a couple of times and I only eat the white meat as it’s not as strong as the brown. I guess I’m kind of fussy about fish!

  14. I have eaten crab cakes at a restaurant before and they were so delicious.
    I would have never thought that you could make them so easily.
    Thanks so much for sharing.
    I will make this the next time I have some friends over for dinner.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.