Description
These homemade Crab Cakes are crispy, flavorful, and loaded with fresh lump crab meat! With minimal filler and perfectly seasoned, they’re even better than restaurant versions. Serve them with a zesty lemon aioli for the perfect seafood dish!
Ingredients
Units
Scale
Crab Cakes:
- 1/2 red bell pepper, finely diced
- 1 medium onion, finely diced (about 1 cup)
- 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 oil and sauté bell pepper and onion until golden and soft (7-9 minutes). Remove from heat and let cool.
- Prepare mixture: In a large bowl, whisk together eggs, mayonnaise, Worcestershire sauce, Old Bay seasoning, garlic salt, and black pepper.
- Add crab meat: Drain and check the crab meat for stray shells, lightly breaking up large pieces. Transfer to the bowl with the egg mixture.
- Combine ingredients: Add the cooled bell pepper and onion, panko breadcrumbs, and parsley. Stir until combined. Cover and refrigerate for 30 minutes.
- Shape & cook: Divide the mixture into 15 patties (½-inch thick). Heat 1 tbsp oil and 1 tbsp butter in a large non-stick pan over medium heat. Sauté crab cakes in batches for 4-5 minutes per side, adjusting heat if browning too quickly. Repeat with remaining cakes, adding more oil and butter as needed.
- Make the dip: In a small bowl, stir together all lemon aioli dip ingredients. Cover and refrigerate until ready to serve.
- Serve warm with lemon wedges and aioli dip.
Notes
- Use fresh lump crab meat for the best texture and flavor.
- To make ahead, prepare the crab cakes and refrigerate them uncooked for up to 24 hours before cooking.
- Serve with a side salad or roasted veggies for a complete meal.
Nutrition
- Serving Size: 1 crab cake
- Calories: 130
- Sugar: 1g
- Sodium: 270mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 10g
- Cholesterol: 55mg