The Best Crab Cakes Ever

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

★★★★★

5 from 2 reviews

• Author: Rocky Mountain Woman

Scale 1x2x3x

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
• 1/4 C panko
• 1 egg, beaten
• 1 T Dijon mustard
• 2 t Worcestershire sauce
• 1/4 t hot pepper sauce
• 1 T chopped fresh parsley
• 1/2 C safflower oil
• lemon wedges for serving

Instructions

1. For the aioli:
2. In a small bowl, mix together the mayo, lemon zest, juice and garlic
3. Season with salt and pepper to taste
4. Set aside 1/4 C of the aioli and refrigerate the rest
5. For the crab cakes:
6. In a large bowl mix together the panko, the reserved 1/4 C aioli, the egg, mustard, Worcestershire sauce, hot pepper sauce and parsley
7. Add the crab meat and mix gently
8. Form thick cakes from the mixture and place on a cookie sheet covered in parchment paper
9. Refrigerate for 15 minutes
10. In a large frying pan, heat the oil over medium high heat until it shimmers
11. Add the cakes and cook until golden brown, about 2 minutes
12. Flip and cook a few minutes more or until golden brown
13. 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.