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crab cakes with aioli and greens

Crab Cakes with Lemon Aioli

5 from 1 vote
Print Recipe
Course: Appetizers, Dinner, Entree, Lunch, Main
Cuisine: American, Oregon
Keyword: Aioli, Cakes, Crab, Crust, Dungeness, Lemon, Mayonnaise, Seared
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4 servings
Author: Chef Tony Zentgraf
You can substitute canned or frozen crab is that is what is available to you. You may have to squeeze out excess liquid if using frozen as it tends to lose moisture when thawing.
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Crab Cake Mix

  • 1 lb Dungeness Crab pieces or shredded
  • 3 tbsp 3 Tbl Scallions sliced
  • ¼ cup Celery diced
  • ¼ cup Red Bell Peppers diced
  • ⅓ cup Mayonnaise
  • 1 tsp Dijon Mustard
  • 1 ea Egg beaten
  • 1 tsp Worcestershire
  • 2 tsp Lemon Zest
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • 1 tbsp Joey's Hot Sauce 50/50 (or hot sauce of your choice)
  • ½ cup Panko
  • ¼ cup Bread Crumbs unseasoned

Lemon Aioli

  • ¾ cup Mayonnaise
  • 1 ea Juice of 1 Lemon
  • 1 tbsp Old Bay Seasoning
  • ½ tsp Kosher Salt
  • ½ tsp Granulated Garlic
  • ½ tsp Granulated Onion

Instructions

Making the Lemon Aioli

  • In a bowl, combine the mayonnaise and lemon juice and whisk to combine.
  • Add the remaining ingredients and mix well to combine.

Making the Crab Cakes

  • Saute the cut scallions, celery and red bell peppers until softened. Remove from the heat and chill.
  • In a bowl, combine the mayonnaise, egg, dijon and worcestershire, Joey's Hot Sauce, Old Bay seasoning kosher salt, black pepper and lemon zest. Mix to combine incorporating the egg.
  • Add the sauteed veggies and mix to combine.
  • Add the crab meat and fold into the mayonnaise mixture. Combine thoroughly.
  • Add the breadcrumbs and panko. Fold together to incorporate into the crab mix.
  • Let rest in the refrigerator for 30 minutes. This allows the mix to set up for scooping and cooking.
  • Set up a plate with 1/2 cup of panko.
  • Using a 2 oz scoop, portion the crab mixture into 9 portions.
  • Press one portion into the panko on the plate and press down to make a patty. See video for example.
  • Avoid overhandling the patty.
  • Turn the patty over and press slightly into the panko to coat the second side. Repeat process with all 9 patties.
  • Heat a saute pan with some oil over medium - medium high heat.
  • Add the panko coated crab cakes to the pan and sear the crab cakes until golden on the first side.
  • Turn the crab cakes over and sear on the second side. Crab cakes should be 165° because of the egg in the mixture.
    ~ If you cook at a medium temperature, the crab cakes should reach the temperature before in the pan before becoming too dark.
    ~ You can put into the oven to finish cooking to get the temperature up to 165°.
  • Serve the crab cakes with the lemon aioli.
    Enjoy!

Video