Crab Cakes with Lemon Aioli

A featured Wine Club recipe for Jaffurs Wine Cellars.
Crab Cakes with Lemon Aioli


Crispy outside and tender on the inside, these crab cakes ensure that the crustacean remains the star!

Yield: 4
Prep Time: 20 Minutes
Cook Time: 20 Minutes


For the lemon aioli:
• 1 cup mayonnaise
• Finely grated zest of 1 lemon
• 2 Tbs. fresh lemon juice
• 1 clove garlic, minced
• Fine sea salt and freshly ground pepper, to taste

For the crab cakes:
• 1 lb. fresh-cooked lump crabmeat
• 3/4 cup panko or other dried bread crumbs
• 1 egg, beaten
• 1 Tbs. Dijon mustard
• 2 tsp. Worcestershire sauce
• 1/4 tsp. hot pepper sauce
• 1 Tbs. chopped fresh flat-leaf parsley
• 1/2 cup canola oil
• Lemon wedges for serving


To make the lemon aioli:
In a small bowl, mix together the mayonnaise, lemon zest and juice and garlic. Season with salt and pepper. Set aside 1/4 cup of the aioli. Cover and refrigerate the remaining aioli until serving.

To make the crab cakes:
Line a rimmed baking sheet with parchment paper. To make the crab cakes, pick over the crabmeat for shell shards and cartilage. In a bowl, mix together 1/4 cup of the panko, the reserved 1/4 cup aioli, the egg, mustard, Worcestershire sauce, hot pepper sauce and parsley. Add the crabmeat and mix gently until combined. Divide the mixture into 8 equal portions and shape each portion into a thick cake. Spread the remaining 1/2 cup panko in a shallow dish. Coat the cakes evenly with the panko, and transfer to the prepared baking sheet. 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 the undersides are golden brown, 2–3 minutes. Flip the cakes and cook until the other sides are golden brown, about 2 minutes more. Using a slotted spatula, transfer to paper towels to drain briefly.

Serve the crab cakes at once with the lemon wedges and pass the remaining lemon aioli on the side.

From Williams Sonoma, Comfort Food, by Rick Rodgers