Pan-Seared Crab Cakes with Zesty Lemon Aioli

Name: Pan-Seared Crab Cakes with Zesty Lemon Aioli
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1 lb Lump crab meat, picked over for shells; 1/2 cup Plain breadcrumbs (or panko for extra crispiness); 1/4 cup Mayonnaise; 1 tbsp Dijon mustard; 1 tsp Old Bay seasoning; 1/2 tsp Worcestershire sauce (check for non-alcohol content); 1/2 Lemon, juiced (about 1 tbsp); 1 Large egg, lightly beaten; 2 tbsp Fresh parsley, chopped; 2 tbsp Vegetable oil (for searing); 1/2 cup Mayonnaise; 1/2 Lemon, juiced (about 1 tbsp); 1 clove Garlic, minced; Pinch Salt and black pepper to taste

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These Pan-Seared Crab Cakes offer a delightful balance of delicate crab flavor and a crisp exterior. Made with quality lump crab meat, they are minimally bound to allow the natural sweetness of the crab to shine through, seasoned with classic Old Bay and a hint of Dijon. Pan-searing creates a beautiful golden crust, ensuring a satisfying texture with every bite. The accompanying zesty lemon aioli cuts through the richness, adding a refreshing burst of citrus and garlic. Perfect as an appetizer or a light main course for a special February meal.

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Pan-Seared Crab Cakes with Zesty Lemon Aioli

Prep Time25 min

Cook Time20 min

Servings4 servings

DifficultyMedium

Equipment

Large mixing bowlSmall bowlLarge non-stick skilletSpatula

Instructions

1
Gently pick through the lump crab meat to remove any shell fragments. In a large bowl, lightly combine the crab meat, breadcrumbs, 1/4 cup mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, 1 tablespoon lemon juice, lightly beaten egg, and chopped parsley. Be careful not to break up the crab lumps too much.
2
Form the mixture into 6-8 crab cakes, about 1-inch thick. If the mixture is too loose, add a tiny bit more breadcrumbs. Place the formed crab cakes on a plate, cover, and refrigerate for at least 30 minutes to firm up (this helps them hold their shape during cooking).
3
While the crab cakes chill, prepare the lemon aioli. In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon lemon juice, minced garlic, salt, and pepper until well combined. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
4
Heat vegetable oil in a large non-stick skillet over medium heat. Once hot, carefully place the chilled crab cakes in the skillet, ensuring not to overcrowd the pan. You may need to cook in batches.
5
Pan-sear the crab cakes for 4-6 minutes per side, or until they are golden brown and heated through. Remove from skillet and place on a plate lined with paper towels to drain any excess oil.
6
Serve the hot crab cakes immediately with a generous dollop of the zesty lemon aioli and a fresh lemon wedge.

Nutrition

Calories480 kcal

Protein25g

Fat35g

Carbohydrates

Frequently Asked Questions

Can I bake the crab cakes instead of pan-searing?

Yes, for a lighter option, you can bake them. Preheat your oven to 400°F (200°C). Place the formed crab cakes on a lightly oiled baking sheet and bake for 15-20 minutes, flipping halfway through, until golden brown and heated through.

What is the best way to ensure the crab cakes don't fall apart?

The key is to gently handle the crab meat, use just enough binder (breadcrumbs and egg), and most importantly, chill the formed crab cakes for at least 30 minutes before cooking. This helps them firm up and maintain their shape.

Can I make the lemon aioli ahead of time?

Absolutely! The lemon aioli can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. In fact, the flavors often meld and improve over time.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.