Crab Cakes with Old Bay and Lemon Aioli
Why this recipe works
- Crisp outside, tender centre: Pan-frying gives the cakes a deep golden crust while keeping the crab mixture soft and delicate inside.
- Bright, creamy finish: Lemon juice and Dijon cut through the richness of the mayonnaise, giving the aioli a clean, tangy lift.
- Fast seafood cooking: A short chill helps the cakes firm up, but the overall method stays simple and weeknight-friendly.
Get the most out of this recipe
Ingredient notes
- Drain the crab well: Excess moisture can make the mixture loose and difficult to shape, so drain the crab thoroughly and check for any shell before mixing.
- Old Bay defines the flavour: Old Bay brings the recognisable celery salt, paprika and spice profile associated with many American crab cake recipes.
Timing notes
- Do not skip the brief chill: Chilling the shaped cakes helps the breadcrumbs hydrate and the patties hold together more reliably in the pan.
- Best served hot: Serve the crab cakes as soon as they are fried, while the crust is crisp and the aioli is still cold.
Common mistakes
- Mix gently: Fold the crab through lightly so the meat stays in noticeable pieces rather than becoming a dense paste.
- Control the pan heat: Medium heat gives the cakes time to heat through while browning evenly; too hot and the outside can burn before the centre is ready.
Serving ideas
- Serve with something fresh: A crisp green salad, slaw or simply dressed cucumber balances the richness of the fried cakes and aioli.
- Finish with lemon: Lemon wedges at the table let each serving be brightened just before eating.
Equipment you'll need
Ingredients
Crab cakes
Lemon aioli
Instructions
- Make the lemon aioli: in a small bowl, mix the mayonnaise with 2 tbsp lemon juice and a pinch of Old Bay seasoning. Season with a little black pepper, then cover and chill while you make the crab cakes.
- Thinly slice the spring onion. In a mixing bowl, whisk the egg with the Dijon mustard, Old Bay seasoning, fine sea salt and black pepper.
- Add the crab meat, spring onion and breadcrumbs to the bowl. Fold gently until the mixture just holds together, keeping the crab in nice chunks.
- Shape the mixture into 8 small cakes and place them on a plate. Chill for 10 minutes so they firm up and are easier to fry.
- Heat the vegetable oil in a large frying pan over a medium heat. Fry the crab cakes for 3 to 4 minutes per side until deeply golden and hot through, adjusting the heat so they do not burn.
- Serve the crab cakes hot with the lemon aioli on the side. Cut the remaining lemon into wedges for squeezing over at the table.
Recipe notes
Tips
- Drain the crab meat well and pick through it for any bits of shell before mixing, so the cakes hold together and eat cleanly.
- If the mixture feels loose, chill it for an extra 10 minutes before shaping and frying.
- If serving anyone who is pregnant, elderly, or immunocompromised, use pasteurised egg if available and make sure the crab cakes are piping hot throughout.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a milder, more textured aioli and crab cake mix.
- Replace breadcrumbs with gluten-free bread crumbs for a gluten-free version.
Storage
- Refrigerate up to 2 days
- Cool leftover crab cakes, then refrigerate in a sealed container. Reheat in a lightly oiled frying pan over a medium-low heat for 3 to 5 minutes per side until piping hot; keep the aioli chilled and use within 2 days.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (25min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Crustaceans Eggs Gluten
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