Lemon Garlic Crab Cakes with Zesty Aioli
Indulge in these gourmet Lemon Garlic Crab Cakes that are perfect for any festive occasion. Inspired by my friend Kirsten’s reliable recipe, these crab cakes are a delightful blend of premium white lump crabmeat, fresh herbs, and zesty seasonings, providing an exquisite balance of flavors in every bite. Paired with a tangy, homemade lemon garlic aioli, they make for an irresistible appetizer or main dish that will impress your guests and leave them asking for seconds. Enjoy them hot, garnished with vibrant green onions for an elegant touch.
4
Servings
220
Calories
18
Ingredients
Ingredients
Premium white lump crabmeat
1 (8 ounce) can (drained)
Mayonnaise
2 tablespoons
Small egg
1
Green onion
1/4 cup (finely chopped)
Green pepper
1/4 cup (finely chopped)
Fresh white breadcrumbs
1/2 cup (add dash of salt and pepper)
Old Bay Seasoning
1 tablespoon
Fresh parsley
1 tablespoon (chopped)
Garlic
1 clove (mashed into a paste)
Fresh lemon juice
1/2 lemon
Flour
to dust
Olive oil
2-4 tablespoons
Butter
1 tablespoon
Mayonnaise
1/4 cup
Garlic
2 small cloves (mashed to a paste with salt)
Fresh lemon juice
1/2 lemon
Black pepper
1 dash
Old Bay Seasoning
1 teaspoon
Instructions
1
In a mixing bowl, gently combine the crabmeat, 2 tablespoons of mayonnaise, egg, chopped green onion, chopped green pepper, breadcrumbs, Old Bay seasoning, parsley, garlic paste, and fresh lemon juice. Be careful not to overmix to preserve the crab chunks.
2
Lightly dust a baking sheet or a piece of foil with flour. Form the mixture into small patties, placing them onto the prepared surface without overhandling the mixture, which can make it too wet. If the mixture feels too wet, add more breadcrumbs or a touch of flour.
3
In a large skillet, heat 1 tablespoon of butter with 2 tablespoons of olive oil over medium-high heat. Once hot, carefully add the crab cakes to the pan using a spatula.
4
Cook the crab cakes for 2-3 minutes on one side until golden brown and crisp. Carefully flip them and cook for another 2-3 minutes on the other side until browned and cooked through.
5
While the crab cakes are cooking, prepare the aioli by mashing the garlic with salt on a cutting board to form a paste. Combine the garlic paste with 1/4 cup mayonnaise, lemon juice, black pepper, and 1 teaspoon Old Bay seasoning in a mixing bowl. Stir until smooth and well combined.
6
Serve the crab cakes hot, topped with the lemon garlic aioli and garnished with sliced green onions for a fresh and flavorful finish.
Nutrition Information
12.5g
Fat
10g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Lemon Garlic Crab Cakes?
Lemon Garlic Crab Cakes are gourmet appetizers or main dishes made with premium white lump crabmeat, fresh herbs, and zesty seasonings, served with a homemade lemon garlic aioli.
What kind of crabmeat is best for this recipe?
The recipe specifically recommends using premium white lump crabmeat for the best flavor and texture.
How do I make the zesty aioli?
The aioli is made by combining mayonnaise, garlic paste, lemon juice, black pepper, and Old Bay seasoning until smooth.
What seasonings are used in these crab cakes?
Key seasonings include Old Bay seasoning, garlic paste, fresh parsley, and fresh lemon juice.
Can I use canned crabmeat?
Yes, this recipe uses one 8-ounce can of premium white lump crabmeat, which should be drained before mixing.
How do I prevent the crab cakes from falling apart?
Be careful not to overmix the ingredients and form the patties gently. If the mixture feels too wet, add more breadcrumbs or a touch of flour.
What is the best way to cook these crab cakes?
The best method is pan-frying them in a large skillet with a combination of butter and olive oil over medium-high heat.
Can I bake these instead of frying them?
While the recipe instructions focus on pan-frying for a crisp texture, they can be baked, though the exterior will be less crunchy.
What are the main ingredients for the crab cakes?
The main ingredients include crabmeat, mayonnaise, egg, green onion, green pepper, breadcrumbs, and seasonings.
How many servings does this recipe make?
This recipe is designed to make 4 servings.
Is this recipe suitable for a festive occasion?
Yes, these gourmet crab cakes are perfect for any festive occasion or as an elegant party appetizer.
What should I garnish the crab cakes with?
Garnish the finished crab cakes with vibrant sliced green onions for an elegant and fresh touch.
How long does it take to cook each side?
Each side should be cooked for approximately 2 to 3 minutes until golden brown and crisp.
Can I use a different type of onion?
The recipe calls for green onions, but you can substitute with chives or finely minced shallots if needed.
What if the mixture is too wet?
If the mixture is too wet to form patties, simply add more breadcrumbs or a small amount of flour until the desired consistency is reached.
Is Old Bay seasoning necessary?
Old Bay provides the classic seafood flavor for this recipe, but you can use a similar seafood seasoning blend as a substitute.
Can I make these gluten-free?
Yes, you can substitute the white breadcrumbs and the dusting flour with your preferred gluten-free alternatives.
What kind of oil is best for frying crab cakes?
A combination of olive oil and butter is recommended to provide a balanced flavor and a good sear.
How many calories are in one serving?
There are approximately 220 calories per serving of these crab cakes.
What is the protein content of this dish?
Each serving provides about 10 grams of protein.
Are these crab cakes healthy?
With 220 calories and 10g of protein per serving, they are a relatively moderate choice for an appetizer or light main dish.
Can I prepare the mixture in advance?
Yes, you can prepare the mixture and form the patties in advance, keeping them refrigerated until you are ready to cook.
How do I make the garlic paste for the aioli?
Mash the garlic cloves with a bit of salt on a cutting board using the side of a knife until it reaches a paste consistency.
Can I substitute the green pepper?
Yes, you can substitute the green pepper with red bell pepper or finely chopped celery for a different flavor profile.
What is the texture of these crab cakes?
The texture is a delightful blend of large crab chunks with a crisp, golden-brown exterior and a tender interior.
Should I serve them hot or cold?
These crab cakes are best served hot immediately after cooking for the best flavor and texture.
How much crabmeat is needed for this recipe?
The recipe requires one 8-ounce can of crabmeat.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the most vibrant flavor, but bottled juice can be used if fresh is unavailable.
What type of breadcrumbs should I use?
The recipe calls for fresh white breadcrumbs seasoned with a dash of salt and pepper.
Can I double the recipe for a party?
Yes, the ingredients can easily be doubled or tripled to accommodate more guests at a gathering.