These crispy, golden crab cakes are the perfect blend of savory spices, tender lump crab meat, and fresh herbs. Paired with a zesty lemon aioli dipping sauce, this recipe is ideal for appetizers, light dinners, or special occasions. Whether you’re looking for a classic Maryland crab cakes recipe, an easy homemade crab cakes recipe, or the best way to use fresh crab meat, this guide has you covered. With step-by-step instructions, tips for perfect results, and versatile variations, these crab cakes are sure to impress.

Ingredients
For the Crab Cakes:
- 1/2 red bell pepper, finely diced
- 1 medium onion (about 1 cup), finely diced
- 3 Tbsp olive oil, divided
- 2 Tbsp unsalted butter, divided
- 2 large eggs
- 3 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning (or Cajun seasoning)
- 1/2 tsp garlic salt (adjust to taste)
- 1/2 tsp black pepper
- 1 lb lump crab meat (from 2 Dungeness crabs)
- 1/2 cup panko bread crumbs
- 1/4 cup fresh parsley, finely chopped
For the Lemon Aioli Dip:
- 1/2 cup mayonnaise
- 1 tsp lemon zest
- 2 Tbsp fresh lemon juice
- 1 garlic clove, pressed
Instructions
How to Make Crab Cakes:
- Prepare the Vegetables:
Heat 1 Tbsp olive oil in a skillet over medium heat. Sauté the diced red bell pepper and onion until soft and golden, about 7–9 minutes. Remove from heat and let cool. - Mix the Base:
In a large mixing bowl, whisk together the eggs, mayonnaise, Worcestershire sauce, Old Bay seasoning, garlic salt, and black pepper until well combined. - Add the Crab Meat:
Drain the crab meat and carefully pick through it to remove any stray shells, gently breaking up larger pieces. Add the crab meat to the egg mixture. - Combine Ingredients:
Stir in the cooled bell pepper and onion, panko bread crumbs, and parsley. Mix until evenly moistened. Cover the mixture and refrigerate for 30 minutes to allow it to firm up. - Shape the Crab Cakes:
Divide the mixture into approximately 15 equal portions. Wet your hands and gently shape each portion into 1/2-inch thick patties. - Cook the Crab Cakes:
Heat 1 Tbsp olive oil and 1 Tbsp butter in a large non-stick skillet over medium heat. Cook the crab cakes in batches for 4–5 minutes per side, or until golden brown, adjusting the heat if needed to prevent burning. Transfer cooked crab cakes to a serving platter and repeat with the remaining mixture, adding more oil and butter as necessary.
How to Make Lemon Aioli Dip:
- In a small bowl, mix the mayonnaise, lemon zest, lemon juice, and pressed garlic until smooth and creamy.
- Cover and refrigerate until ready to serve. Pair with warm crab cakes for dipping.
Tips
- Fresh Crab Meat: Fresh lump crab meat is ideal for the best flavor and texture.
- Keep it Cold: Chilling the mixture helps the crab cakes hold their shape while cooking.
- Gentle Handling: Avoid over-mixing to keep the crab meat’s delicate texture intact.
- Non-Stick Skillet: Use a non-stick pan to prevent the crab cakes from sticking.
Variations and Substitutions
- Gluten-Free Option: Use gluten-free panko bread crumbs.
- Spicy Twist: Add a pinch of cayenne pepper or diced jalapeños for a kick.
- No Butter: Substitute butter with more olive oil for a dairy-free option.
- Add Cheese: Mix in shredded Parmesan for a richer flavor.
FAQs
- Can I bake crab cakes instead of frying?
Yes, bake them on a parchment-lined baking sheet at 375°F for 12–15 minutes, flipping halfway through. - How do I store leftovers?
Store cooked crab cakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven for best results. - Can I freeze crab cakes?
Yes, freeze uncooked crab cakes on a tray, then transfer to a freezer bag. Cook straight from frozen, adding a few extra minutes.
Serving Suggestions
- Serve warm crab cakes with the tangy lemon aioli dip.
- Pair with a fresh green salad, roasted vegetables, or coleslaw.
- Add to a seafood platter with shrimp, scallops, and oysters for a stunning presentation.
Why You’ll Love This Recipe
These Crab Cakes with Lemon Aioli are irresistibly crispy on the outside, tender on the inside, and packed with the sweet flavor of fresh crab. The zesty lemon aioli takes them to the next level, making this dish perfect for appetizers, light dinners, or special occasions. Whether you’re a seafood lover or trying crab cakes for the first time, this easy recipe will quickly become a favorite!
Perfect Crab Cakes Recipe with Lemon Aioli
15
servings30
minutes30
minutesIngredients
1/2 red bell pepper, finely diced
1 medium onion (about 1 cup), finely diced
3 Tbsp olive oil, divided
2 Tbsp unsalted butter, divided
2 large eggs
3 Tbsp mayonnaise
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning (or Cajun seasoning)
1/2 tsp garlic salt (adjust to taste)
1/2 tsp black pepper
1 lb lump crab meat (from 2 Dungeness crabs)
1/2 cup panko bread crumbs
1/4 cup fresh parsley, finely chopped
For the Lemon Aioli Dip:
1/2 cup mayonnaise
1 tsp lemon zest
2 Tbsp fresh lemon juice
1 garlic clove, pressed
Directions
- How to Make Crab Cakes:
- Prepare the Vegetables:
- Heat 1 Tbsp olive oil in a skillet over medium heat. Sauté the diced red bell pepper and onion until soft and golden, about 7–9 minutes. Remove from heat and let cool.
- Mix the Base:
- In a large mixing bowl, whisk together the eggs, mayonnaise, Worcestershire sauce, Old Bay seasoning, garlic salt, and black pepper until well combined.
- Add the Crab Meat:
- Drain the crab meat and carefully pick through it to remove any stray shells, gently breaking up larger pieces. Add the crab meat to the egg mixture.
- Combine Ingredients:
- Stir in the cooled bell pepper and onion, panko bread crumbs, and parsley. Mix until evenly moistened. Cover the mixture and refrigerate for 30 minutes to allow it to firm up.
- Shape the Crab Cakes:
- Divide the mixture into approximately 15 equal portions. Wet your hands and gently shape each portion into 1/2-inch thick patties.
- Cook the Crab Cakes:
- Heat 1 Tbsp olive oil and 1 Tbsp butter in a large non-stick skillet over medium heat. Cook the crab cakes in batches for 4–5 minutes per side, or until golden brown, adjusting the heat if needed to prevent burning. Transfer cooked crab cakes to a serving platter and repeat with the remaining mixture, adding more oil and butter as necessary.
- How to Make Lemon Aioli Dip:
- In a small bowl, mix the mayonnaise, lemon zest, lemon juice, and pressed garlic until smooth and creamy.
- Cover and refrigerate until ready to serve. Pair with warm crab cakes for dipping.
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