Maryland Crab Cakes with Aioli

These Maryland crab cakes with lemon aioli are a perfect choice for a weekend treat or a cozy dinner that feels special without being complicated. The combination of fresh crab meat with a lightly seasoned binder keeps the cakes delicate yet flavorful, while the lemon aioli adds a bright, creamy punch that complements seafood beautifully.

I first made these after finding fresh crab at the market and was delighted how simple the process was. Now they are my go-to seafood appetizer whenever I want to impress without stress.

Ingredients

• One large egg: lightly beaten to bind the crab cakes without weighing them down
• Mayonnaise: adds creaminess and helps hold ingredients together choose a good quality brand for the best texture
• Fresh parsley: chopped provides subtle herbal freshness
• Scallions: finely chopped add a mild oniony bite and color
• Dijon mustard: for a gentle tang balancing the sweetness of crab
• Worcestershire sauce: gives a hint of umami depth
• Old Bay seasoning: is essential for authentic Maryland flavor use fresh to keep the spice blend lively
• Lemon juice: freshens and brightens the mixture so pick ripe lemons for juiciest results
• Sea salt: enhances all the flavors so use a fine grain that dissolves easily
• Fresh lump crab meat: is the star choose the freshest available for sweet, delicate flavor
• Saltine crackers: crushed finely act as a light binder absorbing moisture without overpowering the crab
• Butter: melted adds richness and helps create a golden crust when baked
• For serving: lemon aioli for zesty creaminess
• Lemon wedges: for a fresh citrus finish
• Tartar sauce or remoulade: optional for extra dipping options
• For the lemon aioli
• Mayonnaise: base for smooth creaminess
• Garlic clove: minced adds pungency that balances lemon
• Lemon juice: freshly squeezed brightens the aioli
• Dijon mustard: adds mild heat
• Salt and black pepper: to taste for seasoning
• Capers: optional for a briny kick

Instructions

Build The Aioli:

Combine mayonnaise garlic lemon juice Dijon mustard salt and pepper in a small bowl. Stir well then cover and refrigerate for at least ten minutes to let the flavors meld into a vibrant sauce.

Mix The Crab Cake Base:

In a large bowl whisk together egg mayonnaise parsley scallions Dijon mustard Worcestershire sauce Old Bay seasoning lemon juice and salt until smooth and combined.

Fold In Crab And Binders:

Add fresh lump crab meat gently sprinkle cracker crumbs on top. Using a rubber spatula fold the mixture very carefully mixing just enough to integrate crumbs without breaking up the crab meat chunks.

Chill The Mixture:

Cover the bowl and refrigerate for thirty minutes up to twenty-four hours. This step helps the mixture firm up so cakes hold their shape better.

Shape The Cakes:

Preheat oven to four hundred twenty-five Fahrenheit and prepare a baking sheet with cooking spray. Scoop half a cup of the crab mixture into a mound on the baking sheet. Gently compact into a cake without flattening or overly squashing to maintain texture and appearance.

Butter And Bake:

Brush each cake lightly with melted butter to encourage browning. Bake for twelve to sixteen minutes until edges are lightly golden brown with a crisp exterior.

Serve With Aioli:

Remove from the oven and plate with a generous dollop of lemon aioli and fresh lemon wedges for squeezing. Offer tartar sauce or remoulade as optional accompaniments.

I love the brightness that fresh lemon and parsley bring to these crab cakes reminding me of summer afternoons by the Chesapeake Bay. Every bite carries the warmth of those family gatherings where seafood felt like a celebration.

Storage Tips

Store leftover crab cakes in an airtight container in the refrigerator for up to three days. Reheat gently in a low oven or a skillet to preserve the crust. The lemon aioli keeps best refrigerated separately and should be used within a week.

Ingredient Swaps

If fresh lump crab is unavailable good quality canned crab meat can work though texture will differ slightly. Panko breadcrumbs may replace saltine crackers for a lighter crunch. Herbs like chives or dill provide interesting flavor twists.

Serving Ideas

These crab cakes pair wonderfully with a simple green salad or roasted vegetables. For a more substantial meal offer them alongside creamy coleslaw or a corn and tomato salad. A crisp white wine or light beer complements the seafood flavors nicely.

Cultural Context

Maryland crab cakes are a beloved regional specialty reflecting the local abundance of blue crabs in the Chesapeake Bay. Old Bay seasoning has become synonymous with the area's seafood traditions, providing a spicy savory signature.

These crab cakes are a delightful treat that bring Maryland's iconic flavors to your table with ease and elegance.

Frequently Asked Recipe Questions

→ What is the best way to keep crab cakes tender?

Gently folding the crab meat with the binder and crumbs prevents the delicate crab from breaking apart, helping to keep the texture tender in the final dish.

→ How does Old Bay seasoning enhance the flavor?

Old Bay adds a warm, slightly spicy blend of spices that complements the natural sweetness of crab meat, creating a classic Maryland profile.

→ Can I prepare the crab cakes mixture ahead of time?

Yes, refrigerating the mixture for 30 minutes to 24 hours helps the flavors meld and makes shaping easier without compromising texture.

→ What role does melted butter play in this dish?

Brushing melted butter on the cakes before baking promotes browning and adds a rich, savory finish enhancing both color and taste.

→ How should the lemon aioli be stored before serving?

Keep the lemon aioli covered in the refrigerator for at least 10 minutes before serving to allow the flavors of garlic, lemon, and capers to meld well.

→ Are saltine crackers essential for the texture?

Saltine crackers act as a gentle binder, absorbing moisture without weighing down the cakes, contributing to a tender yet stable texture.