Recipe: Crab Cakes with Lemon Aioli

Crab Cakes

1 lb lump crab meat

1/2 cup fresh bread crumbs, finely crumbled

3 green onions, finely chopped

Essence seasoning, to taste (I use about 1 Tbsp)

1 egg

Lemon Aioli

1/2 cup low-fat mayonnaise

1 clove of garlic, minced

3 Tbsp Lemon juice

1/2 Tsp Lemon Zest

1/2 tsp Old Bay Seasoning

Kosher Salt & Pepper to taste


For the crab cake, combine the first 4 ingredients in a bowl. In a separate bowl, whisk the egg and slowly incorporate it into the crab mixture until incorporated well. Depending on the size of crab cake you desire, use plastic measuring cups to pack in crab mixture tightly, and use as mold. Pop crab cakes out and refrigerate at least 20 minutes to firm up. Heat a skillet with vegetable oil on medium. Be sure vegetable oil is enough to cover bottom of pan 1/3 to 1/2 inch (all depends on the size of crab cakes you’re making; crab cake bites will need less oil). Cook cakes a few minutes per side until brown and use paper towels to remove excess oil. For the aioli, combine all ingredients. Crab cakes can be served on a bed of mix greens, within a croissant sandwich or as bite-sizes appetizers.