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Crispy Crab Cakes Recipe with Easy Zesty Aioli for Perfect Appetizers

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These crispy crab cakes feature a golden, crunchy crust with tender, flavorful crab inside, paired with a quick and zesty aioli that brightens every bite. Perfect for quick weeknight meals, entertaining, or family gatherings.

Ingredients

Scale
  • 1 lb lump crab meat, picked over for shells
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely diced red bell pepper
  • 2 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • Butter and olive oil for frying
  • For the Zesty Aioli:
  • 1/2 cup mayonnaise
  • 1 garlic clove, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste

Instructions

  1. In a medium bowl, gently combine lump crab meat, panko breadcrumbs, diced red bell pepper, sliced green onions, and minced garlic. Be careful not to break up the crab meat too much.
  2. In a small bowl, whisk together beaten egg, mayonnaise, Dijon mustard, Old Bay seasoning, salt, black pepper, and chopped fresh parsley.
  3. Pour the binder into the crab mixture and gently fold until just combined. If the mixture feels too loose, add a tablespoon more panko.
  4. With wet hands, form the mixture into 6 equal patties, about 3 inches in diameter and 1 inch thick. Place on a parchment-lined tray and refrigerate for 15 minutes to firm up.
  5. While chilling the crab cakes, whisk together mayonnaise, minced garlic, fresh lemon juice, lemon zest, smoked paprika, salt, and pepper in a small bowl. Cover and refrigerate until serving.
  6. Heat butter and olive oil in a large skillet over medium heat. Once shimmering, gently add crab cakes. Cook for 4-5 minutes per side until golden brown and crispy. Cook in batches if needed.
  7. Transfer cooked crab cakes to a paper towel-lined plate to drain excess oil. Serve warm with a generous dollop of zesty aioli.

Notes

Do not overwork the crab meat to keep lumps intact. Chill crab cakes before cooking to help them hold shape. Use a butter and olive oil combo for frying to prevent burning. Cook over medium heat and flip gently. The zesty aioli adds a fresh, bright flavor that complements the crab cakes perfectly. For gluten-free, swap panko with gluten-free breadcrumbs or almond flour. For dairy-free, use dairy-free mayonnaise and olive oil only for frying.

Nutrition

Keywords: crab cakes, crispy crab cakes, zesty aioli, seafood appetizer, easy crab cakes, Old Bay seasoning, quick appetizers

Find it online: https://bitefuljoy.com/crispy-crab-cakes-recipe-with-easy-zesty-aioli-for-perfect-appetizers/