Local Savour ~ A Seasonal, Farmers Market Inspired, and Family Friendly Recipe Website.

Crab Cakes with Lemon Aioli

by evh on June 12, 2015

Crab Cakes with Lemon Aioli | LocalSavour.com

Crab Cakes with Lemon Aioli ~ Forgive me readers for I have been away. It’s not for lack of eating, mind you, but for it’s summer vaycay time and I am in full swing of being surrounded by the kiddos non-stop. We took a much needed family trip to the beach last week (hooray!), and while it was relaxing and enjoyable, we returned with sandy shoes, slight sunburns, and sleep deprived. Do you ever feel like you need another holiday to recover after you’ve just taken one? Leading up to this long weekend getaway I, of course, had seafood on my mind. Before we escaped town, I made that delicious Whole Roasted Tomato + Fennel Snapper and then I had to make these Crab Cakes with Lemon Aioli to get prepared for yet even more seafood eating while on the beach. What can I say? This is how I think about things. Over the next month or so, I will be doing a bit of traveling and of course, LOTS of eating. Stops on this adventure will include a trip to Vermont + New York so you know there’s going to be food, food, and more food –– follow along with me and my summertime adventures over on Instagram. If you are located in either of these fabulous places be sure to say hello, or if you have any suggestions of MUST tries let me know. YAY summer! 

Crab Cakes with Lemon Aioli | LocalSavour.com

Golden little cakes of goodness.

Crab Cakes with Lemon Aioli | LocalSavour.com

Top with a big ole dollop of creamy, lemony aioli and serve.

Crab Cakes with Lemon Aioli
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
6-10 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
6-10 minutes
Crab Cakes with Lemon Aioli
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
6-10 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
6-10 minutes
Ingredients
for the crab cakes
  • 8 ounces fresh crab meat
  • 1/2 cup panko bread crumbs
  • 2 large eggs lightly whisked
  • 1/2 cup carrots shredded
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup onion minced or grated
  • 2 Tablespoons milk
  • 1 large clove garlic minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 Tablespoons olive oil
for the lemon aioli
  • 1 medium lemon zest and juice
  • 1 large egg yolk
  • 1 Tablespoon white vinegar
  • 1/2 cup vegetable oil
  • 1/2 cup mayonnaise (if not making fresh aioli -- otherwise omit)
Servings: -6 servings
Units:
Instructions
for the crab cakes
  1. Add fresh crab meat to a large bowl, top with the remaining ingredients and stir together well. Once well combined, place a large pan with a lid over medium high heat. Remove lid and add olive oil to the pan. Next, using hands form crab cakes into 1 1/2" - 2" disc shapes and place evenly into the pan leaving space between each. Cover pan with lid and cook for 2-4 minutes or until bottoms begin to turn golden in color. Once golden, gently flip over and cover again. Continue to cook for another 2-4, until that side is golden. Once both sides are golden remove from heat. Place onto serving plate(s), top each one with a dollop of lemon aioli and serve.
for the lemon aioli
  1. Lemon Aioli: If using mayonnaise simply add lemon juice and zest to mayonnaise, stir well and serve on top of the crab cakes. If making fresh lemon aioli: Add egg to a food processor along with lemon juice, zest, and vinegar and blend well. Slowly add oil into the egg mix and continue to blend together until rich and creamy. Once creamy, place into a serving bowl. Sprinkle top with lemon zest and serve on the side.
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