Crab Cakes With A Simple Aioli

Crab Cakes With A Simple Aioli


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The secret to making the best crab cakes lies within the making and use of a classic aioli. This recipe shows you how to make the tastiest seafood appetizer as well as the best-ever aioli to serve with it.

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Time needed

20 min preparation + 10 min cooking

Serving Size / Yield

10 servings


  • 1 C. mayonnaise
  • 1 lemon, zested
  • 1 T. fresh lemon juice
  • 2 T. fresh cilantro, chopped, divided
  • 1 clove garlic, minced
  • 1/8 tsp. cayenne pepper
  • kosher salt
  • freshly ground black pepper
  • 1/3 C. celery, finely diced
  • 1 T. fresh chives, minced
  • 1 lb. lump crabmeat, pulled into pieces and drained of excess water
  • 1/2 C. all-purpose flour
  • 3 large eggs, lightly beaten
  • 2 C. panko
  • vegetable oil for frying

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In a small bowl, mix together mayonnaise, lemon zest, lemon juice, one tablespoon of cilantro, garlic, cayenne, salt, and pepper. Transfer 1/4-cup of mixture into a medium bowl and combine with celery, chives, and remaining cilantro. Fold in crabmeat and season with salt and pepper. Create 10 portions of crabmeat mixture and place on a large plate. Use your hands to press each into 3/4-inch thick disks. Grab three shallow bowls, placing the flour in one, the eggs in the second, and the panko in the third. Generously coat each crab cake in flour, then egg, then panko. Pour enough oil to cover the bottom of a large frying pan and heat over medium-high heat. Working in batches, carefully place the cakes into the heated pan. Let cook for about two minutes on each side until golden brown. Transfer to a paper towel-lined plate. Add oil to the pan as needed to finish cooking all of the crab cakes. Serve immediately with the remaining aioli.

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