Description
These Lemon & Green Onion Crab Cakes are crisp on the outside and tender inside, bursting with bright citrus flavor and delicate seafood richness.
Ingredients
Scale
For the Crab Cakes
- 450 g (1 lb) lump crab meat
- ½ cup breadcrumbs
- 2 green onions, finely sliced
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 egg
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- ½ tsp paprika
- Salt and pepper to taste
- 2 tbsp oil for frying
For the Spicy Mustard Aioli
- ⅓ cup mayonnaise
- 1 tsp Dijon mustard
- ½ tsp hot sauce
- ½ tsp lemon juice
- Pinch of salt
Instructions
Make Crab Cake Mixture
- In a bowl, gently combine crab meat, breadcrumbs, green onions, lemon zest, lemon juice, egg, mayonnaise, mustard, paprika, salt, and pepper
- Mix carefully to keep crab pieces intact
- Form into patties
- Chill 15 minutes to hold shape
Cook
- Heat oil in skillet over medium heat
- Fry crab cakes 3–4 minutes per side
- Cook until golden and crisp
- Transfer to paper towel-lined plate
Prepare Aioli
- Whisk mayonnaise, mustard, hot sauce, lemon juice, and salt
- Chill until serving
Serve
- Plate crab cakes warm
- Drizzle or serve aioli alongside
- Garnish with lemon wedges or herbs
Notes
- Use panko for extra crisp texture
- Baking or air frying works as alternative
- Do not overmix crab meat
- Best served fresh
- Prep Time: PT10M
- Cook Time: PT15M
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 crab cakes with aioli
- Calories: 310 Kcal
- Sugar: 1 g
- Sodium: 640 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 95 mg