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Crab Cake with Aioli

Crab Cake with Aioli


A delicate and flavourful crab cake, perfectly crisped on the outside and tender on the inside, served with a creamy, garlicky aioli. This dish combines the sweet, briny taste of crab with the richness of aioli for a truly indulgent and elegant starter.


Ingredients (Serves 2 - Starter Portion)

For the Crab Cakes:

  • 250g fresh crab meat (lump or claw meat, preferably fresh or pasteurized)

  • 1/4 cup breadcrumbs (preferably panko for extra crispiness)

  • 1 egg, beaten

  • 2 tbsp mayonnaise

  • 1 tbsp Dijon mustard

  • 1 tbsp fresh parsley, finely chopped

  • 1 tsp lemon zest

  • 1/2 tsp Old Bay seasoning (or a similar seafood seasoning)

  • 1/4 tsp black pepper

  • 1/4 tsp salt

  • 1 tbsp olive oil (for frying)

For the Aioli:

  • 3 tbsp mayonnaise

  • 1 garlic clove, minced

  • 1 tbsp lemon juice

  • 1 tsp Dijon mustard

  • 1 tbsp olive oil

  • Salt and pepper to taste

For Garnish:

  • Fresh parsley, finely chopped

  • Lemon wedges

Instructions

  1. Prepare the Crab Cake Mixture:

  • In a bowl, combine the crab meat, breadcrumbs, beaten egg, mayonnaise, Dijon mustard, parsley, lemon zest, Old Bay seasoning, black pepper, and salt.

  • Gently mix until all ingredients are combined without breaking up the crab meat too much.

  • Shape the mixture into 4 small cakes (or 2 larger cakes) and refrigerate for 15 minutes to set.

  1. Make the Aioli:

  • In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, salt, and pepper until smooth. Taste and adjust seasoning as needed. Set aside.

  1. Cook the Crab Cakes:

  • Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

  • Carefully place the crab cakes in the pan and cook for 2–3 minutes per side, until golden brown and crispy. Do not overcrowd the pan, cook in batches if necessary.

  • Remove the crab cakes and drain on paper towels.

  1. Serve:

  • Arrange the crab cakes on a plate, and drizzle with the prepared aioli.

  • Garnish with fresh parsley and serve with lemon wedges on the side.



Nutritional Information (Per Serving - Approximate)

  • Calories: 330 kcal

  • Protein: 22g

  • Carbohydrates: 15g

    • Sugars: 2g

  • Fats: 20g

    • Saturated Fat: 3g

  • Fiber: 1g

  • Sodium: 720mg


Dietary Information


✅ Gluten-Free (if using gluten-free breadcrumbs)
✅ Dairy-Free (with adjustments to the aioli, e.g., using vegan mayo)
✅ Pescatarian
✅ Low-Carb (with appropriate modifications to the aioli)



Allergen Information (14 Major Allergens)


⚠️ Shellfish (Crab) – Present
⚠️ Eggs – Present
⚠️ Fish (in Dijon mustard, may vary by brand) – Possible
⚠️ Wheat (Breadcrumbs) – Present (use gluten-free breadcrumbs if needed)
🚫 No Dairy, Peanuts, Nuts, Soy, Celery, Mustard (unless in aioli), Sesame, Sulphites, Lupin, Molluscs



This Crab Cake with Aioli is a luxurious, tender dish that highlights the sweetness of crab, perfectly paired with a creamy, garlicky aioli. The crisp exterior and delicate interior make it a classic seafood starter, ideal for impressing your guests! 🦀🍋

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