Spicy Crab Cakes with Lemon Aioli Sauce Recipe

Name: Spicy Crab Cakes with Lemon Aioli Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 shallot, chopped fine; 1 clove garlic, minced; 1/4 cup finely chopped red pepper; Kosher salt and freshly ground black pepper; 1/2 cup mayonnaise; 1/2 cup Dijon mustard; 1/2 teaspoon lemon zest; 1 teaspoon crab boil seasoning; 1 tablespoon chopped fresh parsley leaves; 1 cup plain panko bread crumbs; 1 large egg; Hot sauce, to taste; 1 pound lump crabmeat, picked over to remove cartilage and shell fragments; 1/2 cup peanut oil; Lemon Aioli, recipe follows; 1/2 cup mayonnaise; 1 clove garlic, minced; 1 tablespoon chopped chives; 3 tablespoons lemon juice; 1/2 teaspoon lemon zest; Kosher salt and freshly ground black pepper

Servings: persons

2 tablespoons butter
1 shallot, chopped fine
1 clove garlic, minced
1/4 cup finely chopped red pepper
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon lemon zest
1 teaspoon crab boil seasoning
1 tablespoon chopped fresh parsley leaves
1 cup plain panko bread crumbs
1 large egg
Hot sauce, to taste
1 pound lump crabmeat, picked over to remove cartilage and shell fragments
1/2 cup peanut oil
Lemon Aioli, recipe follows
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon chopped chives
3 tablespoons lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper

1
Heat a medium size pan over medium heat.
2
Add the butter.
3
Once melted add the shallot, 1 clove of garlic and red pepper.
4
Lightly saute until tender, about 3 minutes.
5
Season with salt and pepper.
6
Remove from heat and allow to cool.
7
In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg.
8
Mix in cooked vegetables, hot sauce, and salt and pepper, to taste.
9
Add crabmeat and stir well.
10
Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high.
11
Dip the cakes into the remaining panko.
12
Add oil to a large skillet over high heat.
13
Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side.
14
Serve with Lemon Aioli.
15
In a medium bowl, mix all the ingredients together.

796

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-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 22 ingredients. The key ingredients include: 2 tablespoons butter, 1 shallot, chopped fine, 1 clove garlic, minced, 1/4 cup finely chopped red pepper, and more.

Yes, Spicy Crab Cakes with Lemon Aioli Sauce 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!

Spicy Crab Cakes with Lemon Aioli Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions