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Lemon Crab Cakes

lemon crab cake dip
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Ingredients

Scale
  • 1 pound fresh lump crab meat, picked over for shells
  • 2 tablespoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 cup panko breadcrumbs (plus extra for coating)
  • 1 large egg, lightly beaten
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons fresh parsley, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons butter for pan-frying
  • For the Lemon Aioli:
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 small clove garlic, minced
  • 1 tablespoon fresh dill or chives, chopped
  • Salt and pepper to taste

Instructions

  1. In a medium bowl, whisk together the egg, mayonnaise, Dijon mustard, lemon zest, lemon juice, Old Bay seasoning, salt, and pepper until smooth.
  2. Fold in the chopped parsley.
  3. In a large bowl, place the crab meat and gently check for any remaining shell fragments.
  4. Add the breadcrumbs to the crab meat, then pour the wet ingredient mixture over top.
  5. Gently fold everything together with a rubber spatula, being careful not to break up the crab lumps too much.
  6. Cover and refrigerate the mixture for at least 30 minutes (up to 2 hours).
  7. Divide the mixture into 8 equal portions and gently form into patties about 3/4-inch thick.
  8. Heat butter in a large skillet over medium heat until melted and foaming slightly.
  9. Carefully place 4 crab cakes in the skillet and cook for 3-4 minutes until golden brown.
  10. Gently flip and cook another 3-4 minutes until the second side is golden and cakes are heated through.
  11. Transfer to a paper towel-lined plate to drain excess oil.
  12. Repeat with remaining cakes.
  13. Meanwhile, prepare the lemon aioli by whisking together all aioli ingredients in a small bowl.
  14. Serve crab cakes hot with lemon wedges and lemon aioli on the side.

Notes

  • For the best results, use fresh lump or jumbo lump crab meat rather than canned or claw meat.
  • Handle the crab mixture gently to preserve the lumps of crab meat.
  • Make sure your skillet is properly heated before adding the crab cakes to ensure a good sear.
  • These can be made up to 8 hours ahead and refrigerated before cooking.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: lemon crab cakes, crab cake recipe, lemon crab cake dip, seafood appetizer, citrus crab cake

Find it online: https://www.joyliciousrecipes.com/lemon-crab-cakes-quick-bold/