Crab Cakes With Lemon Aioli

Crab Cakes With Lemon Aioli are a delightful dish perfect for any occasion, from casual family dinners to elegant gatherings. These crab cakes deliver a burst of flavor and texture that will impress your guests. The accompanying lemon aioli adds a zesty touch, making this dish even more irresistible. Whether served as an appetizer or the main course, these crab cakes are sure to please.

Why You’ll Love This Recipe

• Quick and Easy: This recipe is simple to follow and can be made in under 30 minutes, making it perfect for weeknight meals.
• Flavorful: The combination of lump crab meat and zesty aioli creates a deliciously satisfying experience.
• Versatile: Serve these crab cakes as an appetizer, main dish, or even in a sandwich for a tasty twist.
• Fresh Ingredients: Using fresh crab meat enhances the flavor profile, ensuring each bite is packed with freshness.
• Crowd-Pleaser: Ideal for gatherings, these crab cakes are sure to impress your friends and family.

Tools and Preparation

To create the best Crab Cakes With Lemon Aioli, having the right tools on hand makes all the difference.

Essential Tools and Equipment

• Skillet
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Spatula

Importance of Each Tool

• Skillet: A good skillet ensures even cooking and browning of the crab cakes.
• Mixing bowl: A large mixing bowl is essential for combining all ingredients without splatter.
• Whisk: A whisk helps achieve a smooth consistency in the lemon aioli mixture.

Ingredients

For the Crab Cakes:

• 1 pound lump crab meat, picked over for shells
• 1/2 cup mayonnaise
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green onion
• 1/4 cup breadcrumbs (panko recommended)
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• Butter, for pan-frying (optional)

For the Lemon Aioli:

• 1/2 cup mayonnaise
• 1 large egg yolk
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and freshly ground black pepper to taste

How to Make Crab Cakes With Lemon Aioli

Step 1: Prepare the Crab Cakes

Gently combine the crab meat, mayonnaise, red bell pepper, green onion, breadcrumbs, egg, Dijon mustard, Old Bay seasoning, Worcestershire sauce, salt, and pepper in a large bowl. Avoid overmixing as this can make the crab cakes tough. Gently fold the ingredients together until just combined.

Step 2: Shape the Cakes

Form the crab mixture into 4-6 patties, about 1/2-inch thick.

Step 3: Cook the Crab Cakes

Heat the olive oil in a large skillet over medium heat. Add the crab cakes and cook for 3-4 minutes per side or until golden brown and heated through. For extra crispy crab cakes, add a pat of butter to the skillet during the last minute of cooking.

Step 4: Prepare the Lemon Aioli

While the crab cakes are cooking, prepare the aioli. In a medium bowl, whisk together mayonnaise, egg yolk, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste. You can also use an immersion blender for a smoother consistency.

Step 5: Serve

Serve the crab cakes immediately topped with a generous dollop of lemon aioli. Consider serving with a side of your favorite salad or coleslaw for a refreshing meal.

How to Serve Crab Cakes With Lemon Aioli

Serving crab cakes with lemon aioli is a delightful way to enjoy this dish. The creamy and zesty aioli pairs perfectly with the rich flavors of the crab cakes, making for a well-rounded meal.

Fresh Salad

• A light green salad with mixed greens, cherry tomatoes, and a simple vinaigrette adds freshness to your plate.

Coleslaw

• Creamy coleslaw provides a crunchy contrast that complements the tender crab cakes beautifully.

Grilled Vegetables

• Seasonal grilled vegetables, like zucchini or bell peppers, enhance the dish with smoky flavors and vibrant colors.

Sweet Potato Fries

• Crispy sweet potato fries are a delicious alternative to regular fries and add a hint of sweetness to balance the savory crab cakes.

Rice Pilaf

• Fluffy rice pilaf seasoned with herbs can be an excellent base for your crab cakes, soaking up any leftover aioli.

Corn on the Cob

• Grilled or boiled corn on the cob offers a fun and sweet side that pairs well with seafood dishes.

How to Perfect Crab Cakes With Lemon Aioli

Perfecting crab cakes requires attention to detail in both preparation and cooking techniques. Here are some tips for achieving restaurant-quality results at home.

• Choose Quality Crab Meat: Using fresh lump crab meat will elevate your dish’s flavor and texture significantly.

• Be Gentle When Mixing: Overmixing can break down the crab meat and make your cakes dense. Fold ingredients just until combined.

• Chill Before Cooking: Refrigerating the formed patties for at least 30 minutes helps them hold their shape while cooking.

• Use a Non-Stick Skillet: This ensures even cooking and prevents sticking, making it easier to flip your crab cakes without them breaking apart.

• Monitor Cooking Temperature: Medium heat allows for even cooking without burning the outside while ensuring the inside is heated through.

• Experiment with Seasonings: Add spices or herbs like parsley or paprika to customize the flavor profile of your crab cakes.

Best Side Dishes for Crab Cakes With Lemon Aioli

Pairing sides with your crab cakes can enhance your dining experience. Here are some excellent side dish options that complement crab cakes wonderfully.

1. Garlic Bread: Warm, buttery garlic bread adds a comforting touch and is perfect for dipping in leftover aioli.

2. Quinoa Salad: A refreshing quinoa salad with cucumbers, cherry tomatoes, and lemon dressing offers lightness and nutrition.

3. Roasted Asparagus: Tender roasted asparagus drizzled with olive oil provides an elegant touch to your meal.

4. Potato Salad: A creamy potato salad can be a satisfying side that balances out the lighter flavors of crab cakes.

5. Steamed Broccoli: Simple steamed broccoli is nutritious and brings a pop of color alongside your main dish.

6. Fruit Salad: A fresh fruit salad adds sweetness and brightness to your plate, enhancing the overall experience with its refreshing flavors.

Common Mistakes to Avoid

Avoiding common pitfalls can ensure your Crab Cakes with Lemon Aioli turn out perfectly every time.

• Overmixing the Crab Mixture: Mixing too vigorously can break down the crab meat, leading to tough cakes. Gently fold ingredients until just combined.
• Skipping the Chilling Step: Not chilling the formed patties may cause them to fall apart while cooking. Refrigerate them for at least 30 minutes before frying for better shape.
• Using Regular Breadcrumbs: Standard breadcrumbs lack the crispiness that panko provides. Opt for panko breadcrumbs for a crunchier texture.
• Not Preheating the Skillet: Cooking in a cold skillet can lead to unevenly cooked cakes. Always preheat your skillet to medium heat before adding the crab cakes.
• Ignoring Seasoning: Underseasoning can make your crab cakes bland. Taste and adjust seasoning before cooking to enhance flavor.
• Serving Without Sauce: Crab cakes are delicious on their own, but they shine with a flavorful dipping sauce. Serve with lemon aioli for a perfect pairing.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover crab cakes in an airtight container.
• They will last for up to 3 days in the refrigerator.

Freezing Crab Cakes With Lemon Aioli

• Place crab cakes in a single layer on a baking sheet and freeze until solid.
• Transfer to a freezer-safe bag or container; they can be frozen for up to 2 months.

Reheating Crab Cakes With Lemon Aioli

• Oven: Preheat oven to 375°F (190°C) and bake for about 10-15 minutes until heated through.
• Microwave: Heat on medium power in short intervals of 30 seconds, checking frequently to avoid sogginess.
• Stovetop: Reheat in a skillet over medium heat, adding a bit of oil for crispiness, about 3-5 minutes per side.

Frequently Asked Questions

Here are some common questions about making Crab Cakes with Lemon Aioli.

Can I use imitation crab meat?

Yes, imitation crab meat can be used as a substitute, though it may alter the texture and flavor of the dish.

How do I make my own lemon aioli?

To make lemon aioli, whisk together mayonnaise, egg yolk, lemon juice, Dijon mustard, minced garlic, and season with salt and pepper.

What sides pair well with Crab Cakes with Lemon Aioli?

Salads, coleslaw, or roasted vegetables complement this dish beautifully, balancing flavors and textures.

Can I make these crab cakes ahead of time?

Absolutely! You can prepare the mixture ahead of time and form patties. Just chill them until ready to cook.

What is Old Bay seasoning?

Old Bay seasoning is a blend of spices often used in seafood dishes. It adds depth and flavor; you can find it at grocery stores or online.

Final Thoughts

Crab Cakes with Lemon Aioli are not just delicious; they are versatile too! You can customize the ingredients by adding different herbs or spices according to your taste preferences. Whether served as an appetizer or main dish, this recipe is sure to impress anyone at your table. Try making them today!

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Crab Cakes With Lemon Aioli

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• Author: Olivia
• Total Time: 25 minutes
• Yield: Serves about 4 (4 cakes) 1x

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Description

Crab Cakes with Lemon Aioli are a delicious seafood treat that brings a burst of flavor to any gathering. These golden-brown patties, made with fresh lump crab meat and zesty lemon aioli, are perfect as an appetizer or main dish.

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Ingredients

Scale 1x2x3x

• 1 pound lump crab meat
• 1/2 cup mayonnaise
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green onion
• 1 large egg
• Olive oil for cooking
• 1/2 cup mayonnaise for the aioli
• 1 egg yolk for the aioli
• 1 tablespoon lemon juice for the aioli
• 1 clove garlic, minced for the aioli
• Salt and freshly ground black pepper to taste for the aioli

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Instructions

1. In a mixing bowl, combine crab meat, mayonnaise, red bell pepper, green onion, egg, and seasonings. Gently fold until just mixed.
2. Shape the mixture into 4-6 patties.
3. Heat olive oil in a skillet over medium heat and cook patties for 3-4 minutes on each side until golden brown.
4. For the aioli, whisk together mayonnaise, egg yolk, lemon juice, minced garlic, salt, and pepper in a separate bowl.
5. Serve warm crab cakes topped with lemon aioli.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main
• Method: Frying
• Cuisine: Seafood

Nutrition

• Serving Size: 1 cake (60g)
• Calories: 170
• Sugar: 0g
• Sodium: 400mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 80mg