Pan-Seared Crab Cakes with Lemon Aioli
Golden, tender crab cakes packed with lump crab, celery and red pepper, served with a bright garlicky lemon aioli. Mostly crab, very little filler.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Serves
- 4
Handle the crab gently for the best texture, and don’t skip the chill time. Check that your mayonnaise and mustard are onion-free. Leftover cakes reheat well in a 375°F oven for about 10 minutes, and they make a great sandwich on a toasted bun.
Method
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In a large bowl, whisk the egg, 3 tablespoons mayonnaise, Dijon, paprika, celery seed, cayenne and salt until smooth.
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Fold in the celery, bell pepper, parsley and 1/2 cup panko, then gently fold in the crab, keeping the lumps as intact as you can.
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Shape into 8 patties about 3/4 inch thick, press the outsides into the remaining panko, and chill on a plate for so they hold together.
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Meanwhile, stir together the 1/2 cup mayonnaise, garlic, lemon juice and zest for the aioli. Chill until serving.
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Heat the oil in a large skillet over medium heat. Cook the crab cakes in batches for per side, until deep golden and heated through.
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Serve warm with the lemon aioli and lemon wedges.
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