Maryland Crab Cakes Lemon Aioli (Printable Version)
Tender Maryland crab cakes served with a tangy lemon aioli and fresh lemon wedges.
# Ingredients Required:
→ Crab Cakes
01 -
1 large egg, lightly beaten
02 -
60 ml mayonnaise
03 -
2 teaspoons fresh parsley, chopped
04 -
1-2 scallions, finely chopped
05 -
2 teaspoons Dijon mustard
06 -
2 teaspoons Worcestershire sauce
07 -
1 teaspoon Old Bay seasoning
08 -
1 teaspoon lemon juice
09 -
1/8 teaspoon sea salt
10 -
450 g fresh lump crab meat
11 -
67 g saltine crackers (about 14 crackers), crushed
12 -
2 tablespoons butter, melted
→ Lemon Aioli
13 -
120 ml mayonnaise
14 -
1 garlic clove, minced or pressed
15 -
2 teaspoons lemon juice
16 -
1/4 teaspoon Dijon mustard
17 -
Salt and ground black pepper, to taste
18 -
2 teaspoons capers, optional
→ For Serving
19 -
Lemon wedges
20 -
Tartar sauce or remoulade, optional
# Guide to Cooking:
01 -
Combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, pepper, and capers in a small bowl. Cover and refrigerate for at least 10 minutes to allow flavors to meld.
02 -
In a large bowl, whisk together beaten egg, mayonnaise, chopped parsley, scallions, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and sea salt.
03 -
Gently fold lump crab meat and crushed saltine crackers into the mayonnaise mixture using a rubber spatula, taking care not to break up the crab meat.
04 -
Cover the mixture and refrigerate for a minimum of 30 minutes and up to 24 hours to firm up.
05 -
Preheat oven to 218°C and lightly spray a baking sheet with cooking spray.
06 -
Form approximately 6 crab cakes by portioning 120 ml (½ cup) mixture per cake. Carefully shape each mound without flattening and brush the surface with melted butter.
07 -
Bake in the preheated oven for 12 to 16 minutes, or until edges are lightly browned.
08 -
Remove crab cakes from oven and serve warm with lemon aioli, lemon wedges, and optional tartar sauce or remoulade.
# Extra Suggestions:
01 -
Refrigerating the crab mixture for at least 30 minutes improves the texture and helps cakes hold their shape during baking.