Crab Cakes with Lemon Herb Aioli

Crab Cakes with Lemon Herb Aioli

(Inspired by American Classics)

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I don’t know if you can call them Maryland Crab Cakes, but they have been my favorite crab cakes since the first time Dianne made these for me.  They make just a wonderful light but immensely satisfying dinner for those nights you want flavor versus a heavy plate. 

Prep Time: 60 min; Cook Time: 40 min


Crab Cakes
  • 2 Cans Crab meat, drain liquid
  • 2 cans Lump crab meat; drain liquid
  • ½ Cup Scallions; green and white parts diced small or substitute chives
  • 2 Tbsp. total fresh herbs of parsley, basil, oregano, thyme
  • ½ tsp. Old Bay Seasoning
  • ¼ Cup Mayonnaise
  • 3-4 Tbsp. Dry Italian bread crumbs
  • 1 Large Egg slightly beaten
  • Salt and white pepper to taste
  • ¼ Cup All-purpose flour
  • ¼ to ½ Cup Vegetable oil or olive oil
Lemon Herb Aioli
  • ½ Cup Mayonnaise
  • 1 ½ Tbls Lemon juice
  • 1 Tbls each Fresh parsley and thyme
  • 1 Tbls Chives (or 1 scallion diced small)
  • Pinch of white pepper


  1. Gently mix crabmeat, scallions, herbs, old bay seasoning, mayo, egg, salt, pepper, 3 Tbsp. bread crumbs (add more if needed). 
  2. Divide into 4 portions and shape into a flat round cake.  Cover baking sheet with wax paper, arrange cakes on paper, cover with plastic wrap and chill for 30 min to 1 hour. 
  3. Heat oil until hot (not smoking) in nonstick skillet using medium to medium-high heat.  Put flour in shallow bowl dredge cakes carefully in flour and fry until browned and crisp approximately 5 minutes per side. 
  4. Aioli: Mix all ingredients together in nonreactive bowl while crab cakes are in fridge.
  5. TO SERVE:  Serve crab cakes topped with a dollop of the Lemon Herb Aioli or serve the Aioli on the side to allow the guest to add as much as they like.

Don’t forget the J2W 2010 Sauvignon Blanc, Galleron Road Vineyard, Rutherford, Napa Valley.  Enjoy a good bottle of wine with these scrumptious crab cakes.  From our family to yours, please enjoy!