Crab Cakes with Lemon Herb Aioli That Will Make You Feel Like A Chef

Apr 5

I ate my first crab cake at a French American restaurant in Minneapolis. And it felt like my life changed. But more on that in a minute.
For most of my life, I wasn’t very experimental with food. And by that, I mean I didn’t try new things even if they weren’t what some people may call “adventurous.”
I’m happy to say that this *phase* didn’t last, and I now will eat just about anything, as long as I’m convinced I can’t live without at least trying it.

Crab cakes aren’t exactly what I would consider adventurous, but at the time, I’d never had fresh crab, and I wasn’t sure eating a whole meal of it would be the best choice for me. Boy, was I wrong.

The warm, slightly sweet and buttery crab meat, with a somehow flaky but moist mixture that bound so well with the crab, had me forever in love.

After this experience, I knew I would need to have crab cakes again. And again. Interestingly enough, crab cakes aren’t a very easy-to-find food delicacy in Minnesota. Strange, I know…

It’s a long way from Minnesota to the East Coast, where I could likely find crab cakes anywhere I turn. So, I decided to pursue what makes a great crab cake to make at home. In my quest, I have made the BEST crab cakes recipe with aioli sauce that any home cook can’t live without.

Here’s what you need to know.

The Crab.

The crab is the star of this dish, so if you don’t invest in good fresh crab, you’ll only come out with a semi-decent dish.

So, what is the best crab to use for crab cakes?

—> The best option you can go for is jumbo lump crab. Preferably as fresh as you can find it. Don’t go to your local grocery store and pull off the shelves a canned crab that’s soaked in salt and all the preserving ingredients to last a long time. Instead, find a local fish market or a reliable source to buy freshly canned jumbo lump crab.

Many reputable fresh crab sources will cook the crab, can it, and ship it out within a short timeframe. These canned crabs are meant to be opened and eaten within a month, as they have none of the preserving ingredients that change the crabs' taste and texture. When you open the cans, your crab will look, smell, and taste as if you’re eating it from a sea-side restaurant in Maryland. Worth it!

Don’t be fooled, the freshly canned crab is pricey. However, necessary. If I were you, I’d plan on making these for special occasions or dinner parties where you want to impress and are willing to sacrifice the pennies.

—> A secondary option, which is slightly less expensive, is called special crab meat.

This crab is a little more stringy than jumbo lump because it consists of smaller white meat from the body of the crab. Similar to the name, jumbo lump means that the crab is a bit chunky, which allows you to truly notice the deliciously sweet and tender crab in the cakes. Whereas special is smaller in size and milder in flavor. While I personally have nothing against stringier crab pieces, it doesn’t give that tender bite. It’s really up to you what you prefer. If your budget isn’t as big, give this crab a go, and you’ll still have beautifully tasty crab cakes for your party.

The Cake.

To make the “cake,” you will combine binding ingredients to keep the crab in the cake form. Hence the name: crab cake! Additionally, you’ll add yummy complimentary seasonings that make the finished dish truly shine. Here’s what you’ll need:

Panko — One of the main binding ingredients, panko is great to add a bit of crunch while holding the crab pieces together.

Crushed Saltine Crackers — I use this as another binding ingredient, but what I really love about it is that it adds a buttery and salty flakiness that’s perfect for this crab cake!

Kewpie Mayo — Rich, sweet, and umami flavor profiles make this mayonnaise stand out in this dish. Kewpie mayo is made with egg yolks instead of the full egg, which makes a creamier consistency than American mayo. Don’t skimp on the mayo in this recipe, the added umami flavoring sings with the crab - you won’t regret it!

1 Large Egg — The last necessary piece of the puzzle to bind the crab cake together. Without surprise - the egg!

Dijon Mustard — Dijon is a staple ingredient in many of my dishes. It’s more bold and tangy than yellow mustard, and offers a unique flavor profile that pairs well with sweet elements.

Minced Shallots — Shallots will add an extra semi-sweet crunch that balances with the crab so well. They’re milder than other onions, so I like to leave the shallots raw for a unique bite.

Chopped Fresh Parsley — You can NEVER go wrong with fresh parsley. It’s the most versatile herb, bringing a fresh taste to your buds.

Fresh Lemon Juice — Crab, butter, and lemons, oh my! Make sure to have plenty of fresh lemons as this is a necessity for the crab cakes!

Dry Mustard — Just to add a little bit more punchy mustard to balance the sweet profiles of the crab, kewpie mayo, and shallots.

Old Bay Seasoning — Why didn’t I just list this ingredient second to the crab in this list? It is the dry seasoning that perfectly complements fresh seafood, so it’s VERY important to include in this crab cakes recipe. It’ll make these taste just like Maryland crab cakes.

Salt — My recipe calls for “to taste,” as most of mine do. I think there’s something special about throwing in a pinch of seasoning, tasting, and modifying as needed. However, I would err on the side of less to begin with. The saltine crackers provide salt already, so you don’t need as much additional salt as you may think. Trust your judgment.

Freshly Ground Pepper — There’s a reason salt and pepper are a pair everyone knows and loves. Add just enough to get the peppery taste your heart desires.

Unsalted Butter — To brush the cakes before frying them - who doesn’t want more butter? It’ll add to the rich taste of this crab cake.

All-Purpose Flour — To lightly coat the crab cakes before frying them - this creates a beautiful browned finish that makes it not only look picturesque but taste delicious with a finishing crunch.

There you have it - the perfect home-friendly crab cake ingredients to impress your friends and family, and make you feel like a chef.

But, we’re not done yet. While you can certainly eat your crab cakes by themselves, just stop right there and think about making the dish even more dynamic with a creamy, flavor-filled lemon herb aioli.

Have you ever pulled fresh crab from their shell leg exterior, dipped them in butter, and squeezed fresh lemon over the top? Lemon and butter are a famous pairing with crab for a reason. It’s a stunning flavor combination that can’t go missed.

This aioli sauce recipe complements the crab cake PERFECTLY and you will not regret taking that extra step to pair with your crab cakes.

The Aioli.

Mayonnaise — The regular kind, not Kewpie. While I love Kewpie for the crab cakes themselves, we want to balance the slight sweetness from the cake with a somewhat tangier sauce.

Garlic — Chopped and fresh, it’ll mix in with the mayo base perfectly.

Fresh-Squeezed Lemon — There’s nothing more refreshing than the squeeze of fresh lemon! Remember I told you to make sure you have enough lemons - this is why!

Fresh Dill — Dill adds a grassy and aromatic taste to the aioli and balances so well with the other ingredients. We’re going for herby, so this is the perfect addition to the aioli recipe.

Fresh Chopped Parsley — Need I say more? Can’t go wrong with fresh parsley to add that herby freshness.

Green Onion — By thinly slicing the green onion tops, you’ll get a slight punch of onion taste, which brings all of the other ingredients together.

Lemon Pepper — This is the best seasoning that I almost always include with any lemon-flavored recipe. It adds just a bit more lemon punch, and the pepper is a welcome addition. Be aware not to overdo this seasoning, though - it doesn’t take much to get the effect you’re looking for.

I know firsthand that if you make these crab cakes with aioli, your guests will rave about them! I made this dish for my family's Christmas party, and now it MUST be a yearly tradition - it was that big of a hit. You will not regret making these, and I hope you enjoy the process as much as I did! You will definitely feel like a chef after making this recipe.

Please let me know in the comments if you tried this and tell me what you thought! I love to hear from all of you. Happy cooking!