Crab Cakes with Lemon Aioli

Phew! Finally done with my first wave of interviews so before its on to the next round of applications and interviews wanted to make sure to update you all on what’s been cooking in my kitchen! Since most crab apparently goes out of season by the end of February, I wanted to make sure to get in a crab cakes recipe before then. All ingredients were bought at Whole Foods or Trader Joes:

Crab Cakes( ~3  servings or 6 crab cakes)
Total time:  35-40 minutes


Crab cakes:
1 pound of lump crab meat (make sure there are no shells)
1/2 cup mayonnaise
1 tablespoon dijon mustard
1 teaspoon soy sauce
1 teaspoon tabasco
1 egg, beaten
1/8 teaspoon fresh pepper
1/4 cup panko bread crumbs
1 tablespoon olive oil
1 lemon

Lemon aioli:
1/4 cup mayonnaise
1 clove of garlic crushed
1/2 tablespoon chopped parsley
1.5 tablespoons lemon juice
salt and pepper to taste


  1. In a small bowl, stir together mayonnaise, dijon, soy sauce, hot sauce, egg, and pepper
  2. Add the mayonnaise mixture to the crab and fold into it. Then fold in the breadcrumbs.
  3. Form the crab mixture into patties and put on a tray or baking sheet lined with parchment paper. Chill for 15-20 minutes
  4. While the crab cakes are chilling, mix together the ingredients for the aioli
  5. Heat olive oil in a large skillet and cook the crab cakes over medium heat. Cook for 3-4 minutes on each side or until golden brown and crispy
  6. Move to a platter and serve with lemon wedges and/or lemon aioli! I also added a mixed greens salad on the side.

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