This is my all time favorite recipe for crab cakes, so if you have a summer event coming up and want to make something that will wow your friends, this is what you should make. It’s seriously better than going to Maryland. Well, not really, but it’s pretty darn close.
The Best Crab Cakes Ever
Author: Rocky Mountain Woman
Ingredients
- For the aioli:
- 1 C mayo
- finely grated zest of 1 lemon
- 2 T fresh lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- For the crab cakes:
- 1 lb fresh cooked lump crabmeat
- ¼ C panko
- 1 egg, beaten
- 1 T Dijon mustard
- 2 t Worcestershire sauce
- ¼ t hot pepper sauce
- 1 T chopped fresh parsley
- ½ C safflower oil
- lemon wedges for serving
Instructions
- For the aioli:
- In a small bowl, mix together the mayo, lemon zest, juice and garlic
- Season with salt and pepper to taste
- Set aside ¼ C of the aioli and refrigerate the rest
- For the crab cakes:
- In a large bowl mix together the panko, the reserved ¼ C aioli, the egg, mustard, Worcestershire sauce, hot pepper sauce and parsley
- Add the crab meat and mix gently
- Form thick cakes from the mixture and place on a cookie sheet covered in parchment paper
- Refrigerate for 15 minutes
- In a large frying pan, heat the oil over medium high heat until it shimmers
- Add the cakes and cook until golden brown, about 2 minutes
- Flip and cook a few minutes more or until golden brown
- Transfer to paper towels to drain for a minute before serving
Serve with the aioli.
I have made this with refrigerated packed crab meat and it’s really good.
I usually make the aioli with 1/2 of a preserved lemon chopped finely instead of a fresh lemon. It gives it a great flavor. If you use the preserved lemon, still add the fresh lemon juice if you can. It’s so good!
Recipe adapted from Williams Sonoma.
Perfect for gatherings and ( if any left ) for office lunch the next day 🙂 Thank you very much RMW !
Everyone here loves crab cakes and your recipe sounds super tasty. I’m in! 🙂 ~Valentina