Crab Cakes With Smoked Aioli Recipe

Name: Crab Cakes With Smoked Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab Cakes; 1 pound lump crab meat, picked thru for any shells; 1 cup frozen corn, thawed; 1/2 cup diced white onion; 1/2 cup diced green pepper; 1/2 cup diced celery; 1 cup mayo; 1/2 teaspoon dry mustard; 1 pinch cayenne pepper; 1 pinch kosher salt; 1 egg, lightly beaten; 1 1/4 cups crushed saltine crackers; Smoked Aioli; 1/2 cup mayo; 1 garlic clove, minced; 1 tablespoon red chili powder; 1 tablespoon paprika; 1/4 teaspoon cumin; 1 tablespoon freshly chopped cilantro; juice from 1/2 of a lemon; 2-3 tablespoons olive oil; salt and pepper to taste

Servings: persons

Crab Cakes
1 pound lump crab meat, picked thru for any shells
1 cup frozen corn, thawed
1/2 cup diced white onion
1/2 cup diced green pepper
1/2 cup diced celery
1 cup mayo
1/2 teaspoon dry mustard
1 pinch cayenne pepper
1 pinch kosher salt
1 egg, lightly beaten
1 1/4 cups crushed saltine crackers
Smoked Aioli
1/2 cup mayo
1 garlic clove, minced
1 tablespoon red chili powder
1 tablespoon paprika
1/4 teaspoon cumin
1 tablespoon freshly chopped cilantro
juice from 1/2 of a lemon
2-3 tablespoons olive oil
salt and pepper to taste

1
Combine the crabmeat, corn, onion, pepper, and celery and toss well.
2
In another bowl, combine the mayo with the mustard, pepper and salt. Then using a rubber spatula, gently fold in the egg and 1/4 cup of the cracker crumbs.
3
Form crab cakes (I try to keep them small as they are easier to turn when cooking) into a small ball and carefully coat them with the remaining cracker crumbs.
4
Cover and chill for at least 30 minutes and up to two hours on a cookie sheet in the fridge.
5
Heat oil and butter in frying pan and cook crab cakes over medium heat till golden on each side and cooked through.
6
Combine mayo with garlic, chili powder, paprika, cumin, cilantro, and lemon juice.
7
With a whisk or fork, slowly mix in the olive oil until it is absorbed. Season to taste; add any more cumin or paprika or lemon juice as you desire.
8
Chill until ready to use.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Crab Cakes, 1 pound lump crab meat, picked thru for any shells, 1 cup frozen corn, thawed, 1/2 cup diced white onion, and more.

Yes, Crab Cakes With Smoked Aioli falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crab Cakes With Smoked Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions