Description
This homemade Crab Cakes recipe features fresh lump crab meat with minimal filler, seasoned perfectly and pan-seared to golden perfection. Served with a tangy lemon aioli, these crab cakes make a delicious appetizer or main dish that’s better than restaurant versions.
Ingredients
Crab Cake Ingredients:
- 1/2 red bell pepper, finely diced
- 1 medium onion, 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, or more 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 parsley, finely chopped
Lemon Aioli Dip:
- 1/2 cup mayonnaise
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 garlic clove, pressed
Instructions
- Sauté Vegetables: In a large skillet over medium heat, add 1 Tbsp olive oil and sauté the diced red bell pepper and onion until golden and soft, about 7-9 minutes. Remove from heat and allow to cool.
- Prepare Egg Mixture: In a large mixing bowl, whisk together 2 eggs, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp Old Bay or Cajun seasoning, 1/2 tsp garlic salt, and 1/2 tsp black pepper until well combined.
- Combine Crab Meat: Carefully pick over the lump crab meat to remove any stray shells and lightly break up any large pieces. Add the crab meat to the bowl with the egg mixture.
- Mix Ingredients: Add the cooled sautéed bell pepper and onion, 1/2 cup panko bread crumbs, and 1/4 cup finely chopped parsley to the crab mixture. Stir gently until everything is evenly combined and moistened. Cover and refrigerate the mixture for 30 minutes to help it firm up.
- Form Crab Cakes: Divide the chilled mixture into about 15 portions. With wet hands, lightly shape each portion into a 1/2 inch thick patty.
- Cook Crab Cakes: Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil and 1 Tbsp unsalted butter. Sauté the crab cakes in batches for 4-5 minutes per side until golden brown and cooked through, reducing heat if they brown too quickly. Add more oil and butter as needed between batches. Transfer cooked crab cakes to a serving platter.
- Make Lemon Aioli Dip: In a small bowl, stir together 1/2 cup mayonnaise, 1 tsp lemon zest, 2 Tbsp lemon juice, and 1 pressed garlic clove until well blended. Cover and refrigerate until ready to serve.
- Serve: Serve warm crab cakes with the chilled lemon aioli dip on the side.
Notes
- Depending on the type of crab used, saltiness can vary — adjust garlic salt accordingly to avoid over-salting.
- Using Dungeness crab meat is ideal for the best flavor, but you can substitute with other lump crab meat as preferred.
- Wet your hands before shaping the patties to prevent sticking.
- Cook crab cakes over medium heat and monitor closely to achieve a golden crust without burning.
