Jumbo Lump Crab Cakes with Lemon Pepper Aioli
Jumbo Lump Crab Cakes with Lemon Pepper Aioli
Ingredients
For the Crab Cakes
- 1 pound jumbo lump crabmeat, picked over for shells
- 1 egg yolk
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon lemon zest, from 1 lemon
- 1 tablespoon lemon juice, from 1/2 lemon
- 1 teaspoon Old Bay seasoning
- 1 tablespoon saltine crackers, finely crushed
- 2 tablespoons butter
- 4 lemon wedges, for serving
For the Lemon Pepper Aioli
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon lemon zest
- 1/2 teaspoon black pepper, freshly ground
- 1 clove garlic, minced
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Prepare the Lemon Pepper Aioli: In a small bowl, combine mayonnaise, lemon juice, lemon zest, black pepper, minced garlic, and salt. Whisk until well combined. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 2
Prepare the Crab Cake Binder: In a medium mixing bowl, combine the egg yolk, 1/4 cup mayonnaise, Dijon mustard, Worcestershire sauce, 1 teaspoon lemon zest, and 1 tablespoon lemon juice. Mix these ingredients together with a spoon until well combined.
⏱️ 3 min
- 3
Season the Binder: Add the Old Bay seasoning to the binder mixture and stir to incorporate.
⏱️ 1 min
- 4
Add Crabmeat: Gently add the jumbo lump crabmeat to the binder mixture.
⏱️ 1 min
- 5
Fold the Mixture: Using a spoon or rubber spatula, gently lift and fold the crabmeat into the binder. Do not stir or overmix, as the objective is to keep the crab lumps intact. The mixture should barely hold together.
⏱️ 3 min
- 6
Add Crushed Saltines: Sprinkle the 1 tablespoon of finely crushed saltine crackers over the crab mixture. Gently fold them in, being careful not to break up the crab. Do not add more than this amount; the goal is for structure, not to act as a filler.
⏱️ 2 min
- 7
Chill the Mixture: Cover the crab cake mixture and place it in the refrigerator to chill for 30 minutes. This allows the proteins to relax and the cakes to set, ensuring they hold their shape during cooking without being overly compressed.
- 8
Preheat Oven & Prepare Pan: While the crab mixture is chilling, preheat the oven to 400°F. If your oven has a convection setting, use it. In an oven-safe skillet (preferably cast iron), melt 2 tablespoons of butter over medium heat.
⏱️ 5 min•🌡️ 400
- 9
Form Crab Cakes: Wearing gloves if desired, gently form the chilled crab mixture into 4 dome-shaped patties. Be gentle to maintain the integrity of the crab lumps.
⏱️ 5 min
- 10
Pan-Sear and Bake: Carefully place the formed crab cakes into the prepared hot skillet. Do not press down on the patties. Transfer the skillet to the preheated oven.
⏱️ 1 min•🌡️ 400
- 11
Check for Doneness: Bake for 10-15 minutes, or until a golden crust forms on the outside and the crab on the inside is cooked through but still moist. The internal temperature should reach 145°F.
⏱️ 15 min•🌡️ 400
- 12
Serve: Carefully remove the crab cakes from the oven. Serve immediately with lemon wedges and the prepared Lemon Pepper Aioli on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Jumbo Lump Crab Cakes with Lemon Pepper Aioli
For the Crab Cakes
- 1 pound jumbo lump crabmeat, picked over for shells
- 1 egg yolk
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon lemon zest, from 1 lemon
- 1 tablespoon lemon juice, from 1/2 lemon
- 1 teaspoon Old Bay seasoning
- 1 tablespoon saltine crackers, finely crushed
- 2 tablespoons butter
- 4 lemon wedges, for serving
For the Lemon Pepper Aioli
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon lemon zest
- 1/2 teaspoon black pepper, freshly ground
- 1 clove garlic, minced
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Prepare the Lemon Pepper Aioli: In a small bowl, combine mayonnaise, lemon juice, lemon zest, black pepper, minced garlic, and salt. Whisk until well combined. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
⏱️ 5 min - 2
Prepare the Crab Cake Binder: In a medium mixing bowl, combine the egg yolk, 1/4 cup mayonnaise, Dijon mustard, Worcestershire sauce, 1 teaspoon lemon zest, and 1 tablespoon lemon juice. Mix these ingredients together with a spoon until well combined.
⏱️ 3 min - 3
Season the Binder: Add the Old Bay seasoning to the binder mixture and stir to incorporate.
⏱️ 1 min - 4
Add Crabmeat: Gently add the jumbo lump crabmeat to the binder mixture.
⏱️ 1 min - 5
Fold the Mixture: Using a spoon or rubber spatula, gently lift and fold the crabmeat into the binder. Do not stir or overmix, as the objective is to keep the crab lumps intact. The mixture should barely hold together.
⏱️ 3 min - 6
Add Crushed Saltines: Sprinkle the 1 tablespoon of finely crushed saltine crackers over the crab mixture. Gently fold them in, being careful not to break up the crab. Do not add more than this amount; the goal is for structure, not to act as a filler.
⏱️ 2 min - 7
Chill the Mixture: Cover the crab cake mixture and place it in the refrigerator to chill for 30 minutes. This allows the proteins to relax and the cakes to set, ensuring they hold their shape during cooking without being overly compressed.
- 8
Preheat Oven & Prepare Pan: While the crab mixture is chilling, preheat the oven to 400°F. If your oven has a convection setting, use it. In an oven-safe skillet (preferably cast iron), melt 2 tablespoons of butter over medium heat.
⏱️ 5 min•🌡️ 400 - 9
Form Crab Cakes: Wearing gloves if desired, gently form the chilled crab mixture into 4 dome-shaped patties. Be gentle to maintain the integrity of the crab lumps.
⏱️ 5 min - 10
Pan-Sear and Bake: Carefully place the formed crab cakes into the prepared hot skillet. Do not press down on the patties. Transfer the skillet to the preheated oven.
⏱️ 1 min•🌡️ 400 - 11
Check for Doneness: Bake for 10-15 minutes, or until a golden crust forms on the outside and the crab on the inside is cooked through but still moist. The internal temperature should reach 145°F.
⏱️ 15 min•🌡️ 400 - 12
Serve: Carefully remove the crab cakes from the oven. Serve immediately with lemon wedges and the prepared Lemon Pepper Aioli on the side.
⏱️ 1 min