There’s nothing quite like the delightful crunch of a perfectly cooked crab cake to bring a coastal vibe to your dinner table. The first time I bit into one of these golden brown morsels, I was whisked away to a bustling seafood shack along the shore, where the salty breeze mingled with the tantalizing aroma of seasoned crab.
Imagine inviting friends over and serving them these Crab Cakes with Lemon Garlic Aioli, catching their lips curved into smiles after that first delicious bite. What I love most about this recipe is its simplicity—the ingredients come together effortlessly to create an unforgettable flavor profile with every crab-packed bite. And don’t even get me started on the zesty aioli!
Whether you’re hosting a gathering, looking to impress that special someone, or just craving something comforting yet elegant, these crab cakes are your answer. Ready to take your taste buds on a journey? Let’s dive into this delicious recipe that promises to chase away the fast-food blues and replace them with a homemade hug of flavor!
Why will you love Crab Cakes with Lemon Garlic Aioli?
Irresistible Crunch: Each crab cake features a superbly crisp exterior paired with a tender, flavorful center that melts in your mouth.
Fresh Ingredients: Using real crab meat and vibrant herbs ensures every bite bursts with natural flavors.
Easy Preparation: The straightforward steps make it a breeze, perfect even for novice cooks!
Versatile Dish: Serve these crab cakes as a main, appetizer, or even a stunning addition to a brunch spread.
Crowd-Pleaser: Impress your guests with a delightful dish that bridges the gap between casual and gourmet dining.
Get ready to elevate your cooking game and indulge in these Crab Cakes with Lemon Garlic Aioli!
Crab Cakes with Lemon Garlic Aioli Ingredients
For the Crab Cakes
- Butter – 2 tbsp, used to sauté the onions until soft and flavorful.
- Onion – 1 chopped, adding sweetness and depth to the crab mixture.
- Crab Meat – 500 g, the star of the show providing that fresh seafood essence in each bite.
- Fresh Dill – 2 tbsp, chopped, lends a bright herbal note that complements the crab.
- Old Bay Seasoning – 1 tsp, for that classic touch of coastal flavor that makes crab cakes iconic.
- Mayonnaise – 2 tbsp, helps to bind the mixture together and adds creaminess.
- Dry Breadcrumbs – 85 g, creates the perfect texture and helps the mixture hold together.
- Egg – 1, acts as a binder for the crab cake ingredients.
- Lemon Zest – 1 lemon’s worth, infuses the batter with a refreshing citrus aroma.
- Lemon Juice – 1 tbsp, enhances the flavor profile with tangy brightness.
- Salt – 1 tsp, essential for enhancing all the delicious flavors in the cakes.
- Pepper – 1/2 tsp, adds a mild kick to the mixture.
- Panko Breadcrumbs – 60 g, for coating, providing an extra crispy texture when fried.
- Olive Oil – 3 tbsp, used for frying, giving a rich flavor and crispy finish.
For the Lemon Garlic Aioli
- Egg – 1 (for aioli), brings richness and helps emulsify the sauce.
- Neutral Tasting Oil – 150 ml, forms the base of the aioli while offering a subtle flavor.
- Dijon Mustard – 1 tsp, adds a hint of sharpness that elevates the aioli’s profile.
- Lemon Juice and Zest – 1 tbsp (for aioli), contributes freshness and tanginess to balance the richness.
- Garlic – 2 cloves, crushed or minced, for that bold kick that pairs beautifully with crab cakes.
- Salt – 1/2 tsp (for aioli), enhances the flavors and balances the richness of the mayonnaise.
With these delightful ingredients, you’re just a few steps away from enjoying delicious Crab Cakes with Lemon Garlic Aioli!
How to Make Crab Cakes with Lemon Garlic Aioli
-
Melt Butter: In a frying pan, melt the butter over low heat and sauté the chopped onion for 10 minutes until it’s soft and translucent. This will add a sweet flavor to your cakes. Set aside to cool.
-
Mix Ingredients: In a large bowl, combine the crab meat, cooled onions, dry breadcrumbs, fresh dill, lemon zest and juice, Old Bay seasoning, egg, salt, and pepper. Stir gently to maintain the crab’s delicate texture.
-
Prepare Work Surface: Get ready to shape your crab cakes! Set up a workspace with the crab mixture, a bowl of dry breadcrumbs, and a cutting board.
-
Shape Cakes: Taking a scoop of the crab mixture the size of a tennis ball, gently roll it into a ball, then flatten it slightly. Dip it in the dry breadcrumbs to coat completely. Repeat this until all the mixture has turned into about 8-9 crab cakes. Place them in the freezer for 20 minutes to firm up.
-
Fry Cakes: Heat the olive oil in a skillet over medium heat. Fry the crab cakes for 2-3 minutes on each side until they are crispy and golden brown on the outside. Transfer them to a paper towel-lined platter to absorb excess oil.
-
Make Aioli: For the lemon garlic aioli, combine the neutral oil, egg, salt, Dijon mustard, lemon juice and zest, and minced garlic in a tall, narrow container.
-
Blend Mixture: Insert an immersion blender into the container and blend for a few seconds while moving the blender slightly. This will create a thick, creamy aioli that perfectly complements the crab cakes.
Optional: Serve with a sprinkle of fresh dill on top for an extra touch of flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Crab Cakes
Room Temperature: Best to enjoy crab cakes fresh; however, if needed, they can sit out for up to 2 hours before spoilage.
Fridge: Store leftover crab cakes in an airtight container in the fridge for up to 3 days. To maintain their crispiness, reheat them in a skillet over medium heat.
Freezer: For longer storage, freeze uncooked crab cakes. Place them in a single layer on a baking sheet to freeze for about 1 hour, then transfer to a freezer bag. They can be stored for up to 3 months.
Reheating: When ready to enjoy, reheat frozen crab cakes directly from the freezer. Fry them in a skillet with a bit of oil over medium heat until heated through and crispy. Serve with your lemon garlic aioli for maximum flavor!
Expert Tips for Perfect Crab Cakes
• Crab Quality Matters: Use fresh or high-quality canned crab meat for the best flavor. Avoid imitation crab, which lacks the authentic taste.
• Cooling Time: Don’t skip the chilling time in the freezer! It helps the crab cakes hold their shape while frying, ensuring they don’t fall apart.
• Moderate Heat: Fry at medium heat for an even crisper exterior. If the oil is too hot, the outside will burn before the inside cooks through.
• Proper Coating: Make sure to coat the crab cakes evenly with breadcrumbs for that extra crunch. Panko breadcrumbs give a superior texture!
• Enhance Aioli Flavor: For a more complex taste, experiment with additional spices or herbs in the lemon garlic aioli. A touch of smoked paprika or fresh parsley can work wonders.
These simple tips will elevate your Crab Cakes with Lemon Garlic Aioli to the next level of deliciousness!
What to Serve with Crab Cakes with Lemon Garlic Aioli?
Transform your meal into a coastal feast with these delightful side dishes that perfectly pair with your golden crab cakes.
- Crispy Coleslaw: This fresh, crunchy slaw adds a wonderful texture and a tangy contrast to the rich crab cakes.
- Garlic Bread: Buttery and warm, garlic bread offers a satisfying crunch that complements the soft crab cakes beautifully.
- Roasted Asparagus: The earthy flavors of roasted asparagus bring vibrancy to your plate while balancing the dish’s richness.
- Lemon Couscous: Light and fluffy with a hint of citrus, this side brings a refreshing element, enhancing the seafood experience.
- Classic Potato Wedges: Crispy, seasoned wedges provide a delightful comfort food touch that pairs harmoniously with the crab cakes.
- Chilled White Wine: A glass of chilled Sauvignon Blanc or a light Pinot Grigio elevates your dining experience with crisp acidity.
- Fennel Salad: This refreshing salad brings a mild anise flavor and crunch that cuts through the richness of the crab cakes.
- Fruit Salad: A bowl of seasonal fruits adds a sweet and refreshing contrast, brightening the overall meal.
- Chocolate Mousse: Round off your meal with the airy delight of chocolate mousse—its richness complements the savory elements wonderfully.
Make Ahead Options
These delectable Crab Cakes with Lemon Garlic Aioli are perfect for meal prep enthusiasts! You can prepare the crab cake mixture (everything but the breadcrumbs and frying) up to 24 hours in advance; just refrigerate the bowl tightly covered. You can also shape the crab cakes and freeze them for up to 3 months—this makes for an effortless weeknight meal. When you’re ready to enjoy, simply coat them in the Panko breadcrumbs and fry until crispy, which takes only about 6-8 minutes total. For the aioli, you can make it the night before and refrigerate it; just give it a quick stir before serving. Enjoy restaurant-quality flavors at home with minimal effort!
Crab Cakes with Lemon Garlic Aioli Variations
Feel free to explore these delightful twists and adjustments that make our crab cakes even more versatile and satisfying!
-
Gluten-Free: Substitute regular breadcrumbs with gluten-free breadcrumbs or crushed cornflakes for a similar texture without the gluten.
-
Spicy Kick: Add a teaspoon of your favorite hot sauce or some finely chopped jalapeños to the crab mixture for a mouthwatering heat that wakes up your taste buds.
-
Herb Infusion: Swap the dill for fresh parsley or cilantro, or mix in a bit of chopped chives for a unique fresh herb flavor that adds a delightful twist.
-
Baked Option: Instead of frying, bake the crab cakes at 375°F for about 20-25 minutes, flipping halfway through for a healthier version that still tastes fantastic.
-
Creamy Alternative: Replace the mayonnaise in the crab mixture with Greek yogurt for a lighter, creamy take that enhances the dish’s flavor while keeping it rich.
-
Lemon Garlic Aioli Variation: Add a splash of sriracha or a pinch of cayenne to the aioli for an extra zing that compliments the crab perfectly.
-
Veggie Boost: Mix in finely grated zucchini or bell peppers into the crab mixture for added flavor and nutrition that brings a colorful touch to your cakes.
-
Fruity Flair: Toss in some finely chopped mango or pineapple into the crab mixture for a tropical vibe that plays beautifully with the savory crab.
Customizing your crab cakes has never been this delicious!
Crab Cakes with Lemon Garlic Aioli Recipe FAQs
What kind of crab meat should I use?
Absolutely! For the best flavor, I recommend using fresh crab meat or high-quality canned crab. Stay away from imitation crab, as it doesn’t provide the same delightful seafood essence that elevates your Crab Cakes with Lemon Garlic Aioli.
How should I store leftover crab cakes?
After enjoying your delicious crab cakes, you can store leftovers in an airtight container in the fridge. They’ll stay fresh for up to 3 days. When reheating, I suggest using a skillet set to medium heat. This way, you can maintain their crispy exterior while bringing them back up to a tasty temperature!
Can I freeze uncooked crab cakes?
Very! Freezing uncooked crab cakes is a fantastic way to meal prep. After shaping them, place the cakes on a baking sheet in a single layer and freeze them for about 1 hour until firm. Then, transfer them to a freezer bag or airtight container. These can be stored for up to 3 months, ready to fry whenever the craving strikes!
What if my crab cakes fall apart while frying?
No worries! If your crab cakes are crumbling during frying, it might be due to insufficient binding agents like the egg or breadcrumbs. Ensure your mixture is well combined and that you also chill the cakes in the freezer for 20 minutes before frying. This helps them hold their shape better and achieve that beautiful, golden crust!
Can I use any substitutes for the aioli?
Of course! If you’re looking for a quicker alternative, store-bought mayonnaise can work in place of the homemade aioli. However, I encourage you to try the lemon garlic aioli for that burst of flavor. If you’re sensitive to eggs, consider using aquafaba (the liquid from canned chickpeas) or a vegan mayo in your aioli recipe for a delightful, egg-free option!
Is this recipe suitable for those with shellfish allergies?
Unfortunately, shellfish allergies would make this recipe unsuitable. Always consult with a healthcare professional if unsure, and consider experimenting with other proteins or plant-based alternatives that cater to dietary restrictions. Enjoy cooking and let your creativity shine!
These comprehensive FAQs for the Crab Cakes with Lemon Garlic Aioli will help you create a delicious and memorable meal!
Delicious Crab Cakes with Zesty Lemon Garlic Aioli
Ingredients
Equipment
Method
- In a frying pan, melt the butter over low heat and sauté the chopped onion for 10 minutes until it's soft and translucent. Set aside to cool.
- In a large bowl, combine the crab meat, cooled onions, dry breadcrumbs, fresh dill, lemon zest and juice, Old Bay seasoning, egg, salt, and pepper. Stir gently to maintain the crab’s delicate texture.
- Get ready to shape your crab cakes! Set up a workspace with the crab mixture, a bowl of dry breadcrumbs, and a cutting board.
- Taking a scoop of the crab mixture the size of a tennis ball, gently roll it into a ball, then flatten it slightly. Dip it in the dry breadcrumbs to coat completely. Repeat this until all the mixture has turned into about 8-9 crab cakes. Place them in the freezer for 20 minutes to firm up.
- Heat the olive oil in a skillet over medium heat. Fry the crab cakes for 2-3 minutes on each side until they are crispy and golden brown on the outside. Transfer them to a paper towel-lined platter to absorb excess oil.
- For the lemon garlic aioli, combine the neutral oil, egg, salt, Dijon mustard, lemon juice and zest, and minced garlic in a tall, narrow container.
- Insert an immersion blender into the container and blend for a few seconds while moving the blender slightly. This will create a thick, creamy aioli.
- Optional: Serve with a sprinkle of fresh dill on top for an extra touch of flavor.