Crispy Crab Cakes with Lemon Aioli Recipe
These Crispy Crab Cakes offer a deliciously golden and crunchy exterior with a tender, flavorful interior packed with lump crab meat, mozzarella, and a hint of Old Bay seasoning. Served with a tangy Lemon Aioli dip, they make an ideal appetizer or main course that’s easy to prepare and sure to impress.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10 crab cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Crab Cakes
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 egg, lightly beaten
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 lb. lump crab meat
- 1/2 cup shredded mozzarella
- 3 cloves garlic, minced
- 2 tablespoons finely chopped green onions
- 2 cups panko bread crumbs, divided
- 1/4 teaspoon salt and pepper
- Vegetable oil for frying (about 1 inch deep)
Lemon Aioli
- 1/4 cup mayonnaise
- 1/4 cup full fat Greek yogurt
- 1 tablespoon finely chopped green onions
- 1 tablespoon finely chopped dill
Instructions
- Prepare Panko Breadcrumbs: Add 1 cup of panko bread crumbs to a shallow bowl and set aside for later coating of the crab cakes.
- Mix Wet Ingredients: In a large bowl, combine sour cream, mayonnaise, beaten egg, Old Bay seasoning, and lemon juice. Stir the mixture until fully combined and smooth.
- Combine Crab Cake Mixture: Add lump crab meat, shredded mozzarella, minced garlic, the remaining 1 cup of panko bread crumbs, and chopped green onions to the wet mixture. Season with salt and pepper, then gently stir until everything is evenly incorporated without breaking up the crab meat too much.
- Form Patties: Use a spoon or an ice cream scoop to portion the mixture, then roll each portion into a ball. Flatten each ball gently with your palms to form patties approximately 1 inch thick.
- Coat Patties: Roll each patty in the reserved panko bread crumbs, pressing gently to ensure the crumbs adhere well, forming a crispy outer layer.
- Freeze Patties: Place the coated crab cakes on a cutting board lined with parchment paper and freeze for about 30 minutes to firm up, which helps them hold together during frying.
- Heat Oil for Frying: In a large, deep skillet, add about 1 inch of vegetable or canola oil and heat over high heat until the oil is hot and shimmering but not smoking.
- Fry Crab Cakes: Carefully add the crab cakes in batches to the hot oil. Fry each side for 2 to 3 minutes, or until golden brown and crispy. Handle them gently when flipping and removing from the oil to prevent breaking.
- Prepare Lemon Aioli: While crab cakes fry, combine mayonnaise, full fat Greek yogurt, chopped green onions, and dill in a small bowl. Stir until smooth and well blended.
- Serve: Drain the fried crab cakes on paper towels to remove excess oil. Serve the crispy crab cakes warm with lemon wedges on the side and the prepared Lemon Aioli for dipping.
Notes
- To prevent crab cakes from falling apart, firm up the patties by freezing them before frying.
- Handle crab cakes gently, especially when flipping, to maintain their shape.
- Using lump crab meat ensures a more premium texture with large chunks of crab, enhancing flavor and appearance.
- Panko breadcrumbs provide extra crispiness compared to regular breadcrumbs.
- If you want to reduce oil absorption, fry crab cakes at the correct temperature, around 350°F (175°C).
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
Keywords: crab cakes, crispy crab cakes, fried crab cakes, crab appetizer, seafood recipe, lemon aioli, easy crab cakes