The Ultimate Crab Cake Recipe
A flavorful crab patty served with a creamy garlic aioli!
Servings 9 Crab Cakes
Ingredients
For the Crabcakes
- 16 oz Lump Crabmeat
- 1 Red Bell Pepper (1/4 inch dice)
- 1 Shallot or ¼ Red Onion (finely chopped)
- 1 Jalapeño (finely chopped)
- 3 Garlic Cloves (minced)
- ¼ cup Parsley + more for garnishing (chopped)
- ¼ cup Scallions + more for garnishing (thinly sliced)
- ⅓ cup Mayo
- 2 tbsp Dijon Mustard
- 1/2 tsp Old Bay Seasoning
- 1/2 tsp Paprika
- 1 tsp Worcestershire Sauce
- 1 Large Egg (beaten)
- ¾ cup Panko Breadcrumbs
- Juice from 1/2 a Lemon
- ¾ tsp Kosher Salt
- 1½ tsp Ground Black Pepper
- As Needed Neutral Oil (ie: Corn, Canola, Grapeseed)
- As Needed Lemon Wedges (for serving)
For the Aioli
- ¾ cup Mayo
- 1 tbsp Dijon Mustard
- 2 Garlic Cloves (minced)
- 1 tsp Chili Sauce or Hot Sauce
- ½ tsp Worcestershire Sauce
- 1 Tbsp Lemon Juice
- 1/4 tsp Paprika
- Dash of Cayenne
- ¼ tsp Kosher Salt
- ¼ tsp Ground Black Pepper
Instructions
For the Crab Cakes:
- Combine all of the ingredients for the crab cakes, except for the oil and lemon wedges, in a large bowl. Gently mix until everything is evenly distributed. Do not over-mix because, you want to maintain some larger chunks of crab.
- Use a ½ cup measuring scoop to portion the crab cake mixture. Form them into patties about 3 inches in diameter and ¾ inch thick. You should get about 9 patties.
- Heat a pan over medium heat. Add enough oil to the so that a thin layer is coating the bottom of the pan. Working in batches, add the crab cakes to the pan and cook for 2-3 minutes on each side until golden brown.
For the Aioli
- Mix all of the ingredients for the aioli in a small bowl.
- Garnish the crab cakes with the remaining sliced scallions and parsley leaves. Serve them with the aioli and lemon wedges. Enjoy!
Notes
*You can make the crab cakes larger or smaller in size. Remember to adjust the cooking time depending on how large or small you make them.