Oven Baked Crab Cakes With Lemon Aioli Served Over Salad

By • January 1, 2014 0 Comments

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Author Notes: Being that the Dungeness crab season is now in The Bay Area, we decided to provide our recipe for this delicious dish.
Tom and Anita Morgan


Serves 4

For the crab cakes

  • 1 pound canned lump crab meat or fresh crab meat if available
  • 1 cup plain panko bread crumbs
  • 1/2 cup mayonnaise
  • 1/2 cup Dijon mustard
  • 1 large egg, raw
  • 2 tablespoons green onions, chopped small
  • 1 clove garlic, chopped small
  • 1 jalapeno pepper, seeded and chopped small
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon Crab boil seasoning
  • 1/2 teaspoon lemon zest
  • 1 tablespoon olive oil

For the Lemon Aioli and salad

  • 1/2 cup mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon green onions, chopped small
  • Juice from 1 lemon
  • Zest from ½ lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon flour or corn starch
  • lettuce of your choice
  • 2 tomatoes of your choice
  • 2 green onions
  1. In a small sauté pan, pour olive oil, heat to low heat, add green onions, jalapeno and garlic. Saute until garlic turns translucent, then remove from heat and allow to cool.
  2. In a medium bowl, mix the mayonnaise, mustard, Crab Boil seasoning, raw egg, lemon zest and chopped parsley. When mixed add ¾ of the bread crumbs, cooked vegetables and the crab and mix together thoroughly.
  3. Divide this mix into eighths and form eight patties about ½ inch thick. Refigerate for at least 1 hour to stiffen.
  4. Place on a lightly oiled tin in a 400*F toaster or regular oven and cook until golden brown; about 20 to 25 minutes.
  5. Lemon Aioli: In a small bowl, mix all ingredients together thoroughly and refrigerate for at least 1 hour to cool.

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