Crispy Crab Cakes with Lemon Aioli Recipe

Introduction

Crispy crab cakes are a delicious and satisfying appetizer or main dish, perfect for seafood lovers. Golden on the outside and tender on the inside, these cakes pair beautifully with a tangy lemon aioli that brightens every bite.

Ingredients

• 2 tablespoons sour cream
• 2 tablespoons mayonnaise
• 1 egg, lightly beaten
• 1 tablespoon lemon juice
• 1 teaspoon Old Bay seasoning
• 1 lb lump crab meat
• 1/2 cup shredded mozzarella
• 3 cloves garlic, minced
• 2 tablespoons finely chopped green onions
• 2 cups panko bread crumbs, divided
• 1/4 teaspoon salt and pepper
• Vegetable oil, for frying
• For the Lemon Aioli:
• 1/4 cup mayonnaise
• 1/4 cup full-fat Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped green onions
• 1 tablespoon finely chopped dill

Instructions

1. Step 1: Add 1 cup of panko bread crumbs to a shallow bowl and set aside for coating the crab cakes later.
2. Step 2: In a large bowl, combine sour cream, mayonnaise, beaten egg, Old Bay seasoning, and lemon juice. Stir until fully mixed.
3. Step 3: Gently fold in the lump crab meat, shredded mozzarella, minced garlic, 1 cup of panko bread crumbs, and chopped green onions. Season with salt and pepper, then mix until just combined.
4. Step 4: Use a spoon or ice cream scoop to portion the mixture and roll into balls. Flatten each ball into a patty about 1 inch thick with your palms.
5. Step 5: Coat each patty by pressing it into the reserved panko bread crumbs, ensuring an even coating on all sides.
6. Step 6: Place the crab cakes on a parchment-lined cutting board and freeze them until firm, about 30 minutes. This helps them hold together during frying.
7. Step 7: Heat about 1 inch of vegetable oil in a large, deep skillet over medium-high heat until hot but not smoking.
8. Step 8: Fry the crab cakes in batches, cooking each side for 2 to 3 minutes or until golden brown. Handle them gently when flipping and removing from the oil.
9. Step 9: Drain the cooked crab cakes on a plate lined with paper towels to remove excess oil.
10. Step 10: To make the lemon aioli, combine mayonnaise, Greek yogurt, lemon juice, chopped green onions, and dill in a small bowl. Stir until well blended.
11. Step 11: Serve the crispy crab cakes warm with lemon wedges and the lemon aioli on the side for dipping.

Tips & Variations

• For an extra crunch, toast the panko bread crumbs lightly before using them to coat the crab cakes.
• Swap out mozzarella for sharp cheddar or pepper jack for a different flavor profile.
• Add a dash of hot sauce or cayenne pepper to the crab mixture for a spicy kick.
• If you prefer baking over frying, bake the crab cakes at 400°F (200°C) for 12-15 minutes, flipping halfway through.

Storage

Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to maintain crispiness. The lemon aioli can be kept separately in the fridge for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crab meat instead of lump crab meat?

Yes, but opt for high-quality canned crab meat and drain it well. The flavor and texture will be slightly different but still delicious.

How do I prevent the crab cakes from falling apart while cooking?

Freezing the patties for at least 30 minutes before frying helps them firm up and hold together better. Also, handle them gently when flipping.

Crispy Crab Cakes with Lemon Aioli Recipe

Print Recipe

★★★★★

4.8 from 57 reviews

These Crispy Crab Cakes feature tender lump crab meat mixed with mozzarella, garlic, and green onions, coated in crunchy panko breadcrumbs and fried to golden perfection. Served with a zesty lemon aioli, they make a delicious appetizer or main course with a perfect balance of creamy and crispy textures.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6–8 crab cakes (serves 3-4) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Crab Cakes

• 2 tablespoons sour cream
• 2 tablespoons mayonnaise
• 1 egg, lightly beaten
• 1 tablespoon lemon juice
• 1 teaspoon Old Bay seasoning
• 1 lb lump crab meat
• 1/2 cup shredded mozzarella cheese
• 3 cloves garlic, minced
• 2 tablespoons finely chopped green onions
• 2 cups panko breadcrumbs, divided
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil (for frying, about 1 inch deep)

Lemon Aioli

• 1/4 cup mayonnaise
• 1/4 cup full-fat Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped green onions
• 1 tablespoon finely chopped dill

Instructions

1. Prep panko breadcrumbs: Place 1 cup of panko breadcrumbs in a shallow bowl and set aside for coating the crab cakes later.
2. Mix wet ingredients: In a large bowl, combine sour cream, mayonnaise, lightly beaten egg, Old Bay seasoning, and lemon juice. Stir well until all ingredients are fully incorporated.
3. Combine crab cake mixture: Add lump crab meat, shredded mozzarella, minced garlic, remaining 1 cup of panko breadcrumbs, and chopped green onions to the wet mixture. Season with salt and pepper. Gently fold everything together until evenly combined, being careful not to break up the crab meat too much.
4. Form patties: Using a spoon or ice cream scoop, portion the mixture into balls. Then shape each ball into a 1-inch thick patty using your palms.
5. Coat patties: Dip and press each crab cake patty into the reserved panko breadcrumbs until fully coated on all sides.
6. Freeze: Place the coated crab cakes on a parchment-lined cutting board. Freeze for about 30 minutes until firm to help them hold their shape during frying.
7. Heat oil: Heat a large, deep skillet over high heat and add about 1 inch of vegetable or canola oil. Heat until very hot and shimmering, suitable for frying.
8. Fry crab cakes: Fry the crab cakes in batches, being careful not to overcrowd the pan. Cook each side for 2 to 3 minutes until golden brown and crispy. Flip gently to prevent breaking and transfer cooked cakes to a paper towel-lined plate to drain excess oil.
9. Prepare lemon aioli: In a small bowl, combine mayonnaise, full-fat Greek yogurt, lemon juice, chopped green onions, and dill. Stir until smooth and well blended.
10. Serve: Serve crab cakes warm with lemon wedges and lemon aioli for dipping. Enjoy the crispy exterior with creamy, flavorful filling enhanced by the zesty sauce.

Notes

• Freezing the crab cakes before frying helps them hold their shape and prevents them from falling apart in the oil.
• You can substitute Old Bay seasoning with your favorite seafood spice blend if unavailable.
• Use lump crab meat for the best texture and flavor; avoid canned crab meat if possible.
• Be gentle when folding the mixture to keep crab meat chunks intact.
• If you want to reduce oil absorption, drain the fried crab cakes on paper towels immediately after frying.
• The lemon aioli can be made ahead of time and refrigerated for up to 24 hours.

Keywords: crispy crab cakes, crab cakes recipe, fried crab cakes, seafood appetizer, lemon aioli crab cakes