The Best Crab Cakes Ever

5 from 2 reviews



  • 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


  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