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Crab Cakes with Lemon Aioli
These Crab Cakes with Lemon Aioli are easy enough for a family dinner and elegant enough to serve a crowd! Made with very little filler and plenty of crabmeat, these authentic Maryland-style crab cakes are mixed with fresh dill, Panko bread crumbs and all your favorite seasonings.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- spatula
- saucepan
📝 Preparation Steps
1
How to Make Lemon Aioli:
lemon juice1 tbsplemon, juiced1/2
2
Whisk all of the ingredients together in a small bowl. Season with salt to taste. Set aside until you are ready to serve with the crab cakes.
3
How to Make Crab Cakes:
4
Whisk together mayo, breadcrumbs, mustard, egg, Worcestershire, old bay, dill, lemon juice and hot sauce until combined. Fold in the crab meat. Use your hands to mix or with a rubber spatula. Do not over mix. You should be able to put mixture into a ball without it falling apart.
large egg1Worcestershire1 teaspoonold bay1 teaspoondried dill1 tsplemon juice1 tbsplemon, juiced1/2hot sauce1 tsp
5
Form mixture into 8 crab cakes.
6
Heat olive oil in a medium saucepan. Add in crab cakes and cook until browned on both sides, about ⏱️ 4 minutes on each side.
7
Serve the crab cakes with a dollop of lemon aioli and fresh chives for garnish, if desired.
lemon juice1 tbsplemon, juiced1/2
Nutrition Facts
calories
555 kcal
fat Content
47 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
1266 mg
protein Content
19 g
cholesterol Content
100 mg
carbohydrate Content
11 g
saturated Fat Content
7 g
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