Oven Baked Crab Cakes With Lemon Aioli Served Over

Name: Oven Baked Crab Cakes With Lemon Aioli Served Over Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the crab cakes; 1 pound canned lump crab meat or fresh crab meat if available; 1 cup plain panko bread crumbs; 1/2 cup mayonnaise; 1/2 cup Dijon mustard; 1 large egg, raw; 2 tablespoons green onions, chopped small; 1 clove garlic, chopped small; 1 jalapeno pepper, seeded and chopped small; 1 tablespoon fresh parsley, chopped; 1 teaspoon Crab boil seasoning; 1/2 teaspoon lemon zest; 1 tablespoon olive oil; For the Lemon Aioli and salad; 1/2 cup mayonnaise; 1 clove garlic, minced; 1 tablespoon green onions, chopped small; Juice from 1 lemon; Zest from 1/2 lemon; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1 tablespoon flour or corn starch; lettuce of your choice; 2 tomatoes of your choice; 2 green onions

Servings: persons

For the crab cakes
1 pound canned lump crab meat or fresh crab meat if available
1 cup plain panko bread crumbs
1/2 cup mayonnaise
1/2 cup Dijon mustard
1 large egg, raw
2 tablespoons green onions, chopped small
1 clove garlic, chopped small
1 jalapeno pepper, seeded and chopped small
1 tablespoon fresh parsley, chopped
1 teaspoon Crab boil seasoning
1/2 teaspoon lemon zest
1 tablespoon olive oil
For the Lemon Aioli and salad
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon green onions, chopped small
Juice from 1 lemon
Zest from 1/2 lemon
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon flour or corn starch
lettuce of your choice
2 tomatoes of your choice
2 green onions

1
In a small saute pan, pour olive oil, heat to low heat, add green onions, jalapeno and garlic. Saute until garlic turns translucent, then remove from heat and allow to cool.
2
In a medium bowl, mix the mayonnaise, mustard, Crab Boil seasoning, raw egg, lemon zest and chopped parsley. When mixed add 3/4 of the bread crumbs, cooked vegetables and the crab and mix together thoroughly.
3
Divide this mix into eighths and form eight patties about 1/2 inch thick. Refigerate for at least 1 hour to stiffen.
4
Place on a lightly oiled tin in a 400*F toaster or regular oven and cook until golden brown; about 20 to 25 minutes.
5
Lemon Aioli: In a small bowl, mix all ingredients together thoroughly and refrigerate for at least 1 hour to cool.

656

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 25 ingredients. The key ingredients include: For the crab cakes, 1 pound canned lump crab meat or fresh crab meat if available, 1 cup plain panko bread crumbs, 1/2 cup mayonnaise, and more.

Yes, Oven Baked Crab Cakes With Lemon Aioli Served Over Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Oven Baked Crab Cakes With Lemon Aioli Served Over Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions