Every time I make crab cakes, I’m instantly reminded of seaside dinners and laid-back summer evenings.
These Crab Cakes with Lemon Aioli Dip are light yet indulgent, packed with sweet Dungeness crab, fresh herbs, and a touch of spice.
Golden on the outside, tender on the inside—every bite feels like a small celebration.
Why I Love This Recipe
Loaded with real crab – You’ll taste the ocean in every bite.
Light, crisp texture – No heavy fillers—just enough to hold things together.
Zesty lemon aioli – Creamy, garlicky, citrusy dip that elevates the cakes.
Perfect appetizer or main – Elegant enough for guests, easy enough for weeknights.
Freezer-friendly – Great to prep ahead and cook fresh.
What You’ll Need (Ingredient Highlights)
For the Crab Cakes
Lump crab meat – Sweet, flaky, and the star of the show.
Red bell pepper & onion – Sautéed for flavor and moisture.
Mayonnaise & eggs – Bind everything together without weighing it down.
Panko bread crumbs – Light texture, never soggy.
Old Bay or Cajun seasoning – Adds a savory kick.
Fresh parsley – Brightens the flavor.
For the Lemon Aioli
Mayonnaise – Creamy base.
Lemon zest & juice – Adds zing and freshness.
Garlic – Just one clove gives depth without overpowering.
Pro Tips Before You Start
Use fresh crab if possible – Dungeness or lump crab makes all the difference.
Check for shells – Even pre-picked crab may have a few strays.
Don’t overmix – Keep some crab chunks whole for better texture.
Chill the mixture – Helps the cakes hold their shape when cooking.
Cook in batches – Don’t overcrowd the pan or they’ll steam, not crisp.
How to Make Crab Cakes with Lemon Aioli
Step 1: Sauté the Veggies
Cook diced bell pepper and onion in a bit of oil until soft and lightly golden.
Let cool completely.
Step 2: Mix the Base
In a large bowl, whisk mayo, eggs, Worcestershire sauce, seasoning, garlic salt, and pepper until combined.
Step 3: Add the Crab
Carefully check crab meat for shells, breaking up large chunks gently.
Fold into the egg mixture.
Step 4: Add Texture
Stir in the cooled veggies, panko, and parsley.
Mix just until moistened. Chill for at least 30 minutes.
Step 5: Shape and Cook
Form mixture into small patties with damp hands.
in a skillet with oil and butter until golden brown on each side.
Step 6: Make the Aioli
Whisk together mayonnaise, lemon zest, lemon juice, and garlic until smooth.
Chill until ready to serve.
Step 7: Serve
Plate the warm crab cakes with a side of lemon aioli.
Garnish with fresh herbs or lemon wedges if desired.
What to Serve It With
Simple green salad – With lemon vinaigrette for a light pairing.
Roasted potatoes or fries – Classic, satisfying sides.
Corn on the cob – Especially when grilled with butter.
Chilled white wine or sparkling water – Bright and refreshing.
Garlic bread or soft rolls – For a little extra indulgence.
Variations / Substitutions
Spicy kick – Add chopped jalapeño or cayenne to the mix.
No Old Bay? – Cajun or Creole seasoning works just as well.
Make it gluten-free – Use GF breadcrumbs.
Mini version – Make bite-size cakes for appetizers.
Baked instead of pan-fried – Bake at 400°F until golden, flipping once.
Storage & Leftovers
Fridge – Store cooked cakes in an airtight container for up to 3 days.
Reheat – Use a skillet or oven to bring back the crisp texture.
Freeze uncooked cakes – Flash freeze, then store in a bag.
Cook from frozen with a few extra minutes.
Leftover sauce – Keeps in the fridge for up to a week.
FAQs
Can I use canned crab meat?
Yes, but choose high-quality lump crab and drain it well.
Do I have to chill the mixture?
Definitely—it helps the cakes hold their shape when cooking.
Can I bake these instead of frying?
Yes! Bake at 400°F for 15–18 minutes, flipping halfway through.
What’s the best oil for pan-frying?
A mix of olive oil and butter gives flavor and helps with browning.
Can I make these ahead of time?
You can prep and chill the patties up to 24 hours in advance.
What can I use instead of panko?
Crushed crackers, GF breadcrumbs, or even almond flour in a pinch.
Is lemon aioli the same as garlic mayo?
They’re similar, but the lemon adds brightness that complements the crab beautifully.
Final Thoughts
There’s a reason crab cakes are such a timeless favorite.
This version is light but deeply flavorful, and the lemon aioli takes it to the next level.
It’s a recipe that feels special without being fussy—perfect for dinner parties, weekend meals, or whenever you’re craving something elegant yet easy.
