I have found the best way to mix crab cakes is with your hands to prevent breaking up the chunks of crab. Mix with your hands: The trick to making crab cakes is not over mixing.Season and serve! Finally, serve the crab cakes with a dollop of lemon aioli and fresh chives for garnish, if desired.Cook until browned on both sides, about 4 minutes on each side. Heat olive oil in a medium saucepan, and add in crab cakes. Cook crab cakes: Now it’s time to cook your crab cakes.Count your cakes: You should end up with 8 crab cakes, so make sure you’re not making any too large or too small.You should be able to put mixture into a ball without it falling apart. Then use your hands to mix or with a rubber spatula. Add crab and form cakes: Next, fold in the crab meat.
Create crab cake mixture: Now it is time to whisk together the mayo, breadcrumbs, mustard, egg, Worcestershire, old bay, dill, lemon juice and hot sauce until combined. I like to make the lemon aioli ahead of time and allow it to set in the refrigerator overnight so the flavors have extra time to fully combine. Next, season with salt to taste and set aside until you are ready to serve with the crab cakes. Make the lemon aioli: First, in a small bowl whisk together minced garlic, mayonnaise, Dijon mustard and lemon. Other ingredients: I also used Old Bay, an egg, Worcestershire sauce, dried dill, minced garlic, fresh lemon juice, hot sauce, extra virgin olive oil and salt in this recipe. Mustard: I used stone ground mustard in the crab cakes mixture and added Dijon mustard to the lemon aioli. The key to making super tender crab cakes is to use as little filler aka panko as possible that is why we only added 1/2 cup for the whole recipe. Panko breadcrumbs: These breadcrumbs are so important for binding the crab cakes, and you can easily substitute your favorite gluten-free brand. It is perfect for helping the cakes retain their form and the perfect base for all of the mouthwatering flavors! Mayonnaise: I used a good bit of mayonnaise for both the lemon aioli and crab cakes. 
You could also use a combination of lump crab meat or claw meat if you prefer. I ended up using about 1 pound of crab meat for this recipe. It has great flavor and large chunks which are perfect for making crab cakes.
Crab meat: For crab cakes lump crab meat is ideal. These easy crab cakes make a great appetizer (you can make 16 for mini bite size crab cakes), put it in a sandwich or serve it with mashed potatoes and your favorite vegetable side for an easy family dinner. We live right on the border of Maryland and love catching fresh crabs in the summer, so I am lucky enough to get crab meat from my Dad to make these delicious crab cakes with zesty lemon aioli! LEMON CRAB HOW TO
How to make crab cakes with lemon aioliĪuthentic Maryland-style crab cakes with lemon aioliĬrab cakes have always been a big deal in my family.Authentic Maryland-style crab cakes with lemon aioli.
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