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Crab Cakes with Preserved Lemon Aioli

By: Kai Gourmet

Makes: 9 - 4oz Crab cakes

Time Required: 35 minutes


  1. 2lb Dungeness crabmeat or Lump crabmeat (picked through for shell pieces. Rinse with water if too salty)

  2. 1 egg, lightly beaten

  3. ½ C mayonnaise

  4. 1 tsp Dijon

  5. 1 tsp Celery Seed

  6. 3 T onion, finely diced

  7. 1 – 2 garlic cloves

  8. ¾ tsp Tobasco sauce

  9. ¾ tsp Worcestershire sauce

  10. 2 ¼ C Panko Bread crumbs

  11. Basil – julienned

  12. Lemon

  13. 1 T butter

  14. Canola Oil


  1. Melt butter in saucepan and sauté diced onion over med-high heat.
  2. Grate garlic into pan with onion and sauté until mixture is soft but not brown (about 5 min.). Set aside to cool.
  3. Place mayonnaise, Dijon, celery seed, tobacco and Worcestershire together and combine.
  4. Add the egg and cooled onion/garlic mixture.
  5. Add to the crab along with ¼ C Panko crumbs and fold into the crab trying not to break up the lumps.
  6. Preheat oven to 350F.
  7. Place rest of Panko crumbs into a plate.
  8. Measure out 4oz portions, creating a round disk.
  9. Coat crab disk with Panko and place on cookie sheet.
  10. In a fry pan add oil and heat on med-high heat until smoking.
  11. Place as many crab cakes as you can into fry pan without them touching each other.
  12. Pan fry until dark golden brown. Turn and brown on other side.
  13. Place crab cakes on cookie sheet when done browning and place sheet in the oven for 5-7 minutes.
  14. Take out of oven, squeeze lemon over top and sprinkle julienned basil on top.
  15. Serve with preserved lemon aioli.

NOTE:  Be sure to pick through the crab to make sure there are no shell pieces.  Taste the crab before cooking with.  If it tastes too salty, simply rinse in water.  Sometimes the saline water the crab comes from can be packed with the tin, making it taste too salty.

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