Crispy Crab Cakes with Lemon Aioli Recipe
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.
- 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
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
- Prep panko breadcrumbs: Place 1 cup of panko breadcrumbs in a shallow bowl and set aside for coating the crab cakes later.
- 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.
- 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.
- 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.
- Coat patties: Dip and press each crab cake patty into the reserved panko breadcrumbs until fully coated on all sides.
- 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.
- 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.
- 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.
- 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.
- 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
