Dinner

Crispy Crab Cakes with Lemon Aioli Recipe

Byanna orden January 21, 2026January 21, 2026

Introduction

These crispy crab cakes are a delightful appetizer or light meal, packed with tender lump crab meat and seasoned perfectly with Old Bay. Served with a fresh lemon aioli, they offer a satisfying crunch and rich, creamy flavor that’s sure to impress.

A white plate holds a stack of three golden-brown crispy fish cakes with a rough, crumbly texture. On top of the stack is a dollop of creamy white tartar sauce, speckled with green herbs and small pieces of chopped green onion. Surrounding the stack are bright yellow lemon wedges adding a pop of color. The plate sits on a white marbled surface with a red and white cloth nearby and a silver patterned knife partially visible at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons sour cream
2 tablespoons mayonnaise
1 egg, lightly beaten
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
1 lb lump crab meat
1/2 cup shredded mozzarella
3 cloves garlic, minced
2 tablespoons finely chopped green onions
2 cups panko bread crumbs, divided
1/4 teaspoon salt and pepper
Vegetable oil (for frying)
For the Lemon Aioli:
1/4 cup mayonnaise
1/4 cup full-fat Greek yogurt
1 tablespoon lemon juice
1 tablespoon finely chopped green onions
1 tablespoon finely chopped dill

Instructions

Step 1: Add 1 cup of panko bread crumbs to a shallow bowl and set aside.
Step 2: In a large bowl, combine sour cream, mayonnaise, beaten egg, Old Bay seasoning, and lemon juice. Stir until fully mixed.
Step 3: Add crab meat, mozzarella, garlic, 1 cup of panko bread crumbs, and chopped green onions. Season with salt and pepper, then stir until fully combined.
Step 4: Use a spoon or an ice cream scoop to portion the mixture and roll it into balls. Then, use your palms to flatten each ball into patties about 1 inch thick.
Step 5: Add the patties to the bowl of panko bread crumbs and press the crumbs onto them, coating evenly.
Step 6: Place the crab cakes on a parchment-covered cutting board and freeze until firm, about 30 minutes.
Step 7: Heat about 1 inch of vegetable oil in a large, deep skillet over high heat until hot.
Step 8: Fry the crab cakes in batches for 2 to 3 minutes per side, or until golden brown. Be gentle when flipping and removing them. Drain on paper towels.
Step 9: For the lemon aioli, combine mayonnaise, Greek yogurt, lemon juice, chopped green onions, and dill in a small bowl. Stir until fully combined.
Step 10: Serve the crispy crab cakes warm with lemon wedges and the lemon aioli for dipping.

Tips & Variations

For extra flavor, add a dash of cayenne pepper or smoked paprika to the crab mixture.
Swap mozzarella with sharp cheddar for a different taste.
Use gluten-free panko to make this recipe gluten-free.
Freeze crab cakes before frying to help them hold their shape while cooking.

Storage

Store cooked crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to restore crispiness. Uncooked crab cakes can be frozen for up to 1 month; thaw before frying.

How to Serve

A stack of three golden brown, crispy fried patties sits centered on a white plate with a black rim, each patty showing a rough crunchy texture. On the top patty, there is a dollop of white creamy sauce mixed with small green herb pieces, garnished with a few small green onion rings. Around the plate, there are several bright yellow lemon wedges resting against the patties. The plate is placed on a white marbled surface, with a silver textured knife nearby and part of a red and white cloth visible on one side. In the blurred background, more patties and lemon halves appear softly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the crab cakes instead of frying?

Yes, you can bake them at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until they’re golden and cooked through. Baking is a healthier alternative with less oil.

Is it okay to use canned crab meat?

While fresh or lump crab meat provides the best texture and flavor, canned crab meat can be used in a pinch. Make sure to drain it well before mixing.