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Crispy Maryland-Style Crab Cakes Recipe with Easy Lemon Aioli Dip

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These crispy Maryland-style crab cakes feature a golden crust with tender lump crab meat inside, perfectly seasoned and served with a tangy lemon aioli. Ideal for appetizers, potlucks, or a comforting dinner treat.

Ingredients

Scale
  • 1 pound lump crab meat (picked clean of shells)
  • 1 large egg, beaten (room temperature)
  • 1/4 cup mayonnaise (use vegan mayo for dairy-free option)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 cup panko breadcrumbs (can substitute gluten-free breadcrumbs)
  • 2 tablespoons unsalted butter (or coconut oil for dairy-free)
  • For the lemon aioli dip:
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 small garlic clove, minced (or 1/4 teaspoon garlic powder)
  • Salt and pepper to taste

Instructions

  1. In a large bowl, gently combine lump crab meat with beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, and pepper. Fold carefully to keep crab lumps intact (about 5 minutes).
  2. Gradually add panko breadcrumbs, folding until mixture holds together but is not too dry (3-4 minutes).
  3. Divide mixture into 6-8 equal portions (about 4 ounces or 115 grams each). Shape into 1-inch thick round patties. Refrigerate on a baking sheet or plate for 15-20 minutes to set.
  4. While chilling, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper for the aioli. Refrigerate until serving.
  5. Heat butter in a skillet over medium heat until foaming. Fry crab cakes 4-5 minutes per side until golden brown and crispy, about 10-12 minutes total. Avoid moving them too early to form crust.
  6. Drain crab cakes on paper towels to remove excess oil. Serve warm with lemon aioli.

Notes

Handle crab meat gently to keep lumps intact. Chill formed cakes before cooking to prevent falling apart. Use medium heat to avoid burning while ensuring crispiness. Avoid overcrowding the pan. For gluten-free, substitute panko with almond flour or gluten-free breadcrumbs. For dairy-free, use vegan mayo and coconut or avocado oil instead of butter. Baking option: bake at 400°F for 12-15 minutes, flipping halfway.

Nutrition

Keywords: crab cakes, Maryland crab cakes, seafood appetizer, lemon aioli, crispy crab cakes, easy crab cakes, Old Bay seasoning

Find it online: https://zoeplate.com/crispy-maryland-style-crab-cakes-recipe-with-easy-lemon-aioli-dip/