These Lemon Garlic Aioli Crab Cakes are my go-to party appetizer when I want something delicious, easy, and super affordable. I crafted this recipe using canned lump crab to keep things budget-friendly without losing that crispy, savory crab cake flavor, and paired it with a simple homemade lemon garlic aioli that takes just seconds to whip up. These are perfect for any get-together or snack craving—once you try them, you’ll be making them again and again!
Why I Love This Recipe
I crafted these Lemon Garlic Aioli Crab Cake recipe as an easy appetizer that’s perfect for parties, snack platters, or anytime you want a delicious finger food! It’s made with affordable canned crab, just like in my Shrimp Cakes, then pan-fried until golden and paired with my zesty Lemon Garlic Aioli for that juicy, savory, creamy combo that’s packed with flavor!
What makes this recipe special is its Asian fusion twist with a drizzle of soy sauce and Japanese-style mayo unlike your traditional crab cakes. It also can be customized with different sauces like my Old Bay Aioli or Seafood Aioli, and it pairs so well with party-ready bites like my Cajun Jerky Chips or Garlic Onion Macadamia Nuts. You’ll love how simple and satisfying it is—once you try it, you’ll want to whip these up for every gathering!
Ingredients
Ingredients
- 6 oz Canned Crab Meat – I recommend premium lump crab meat for best results. Can also use fresh crab meat if preferred.
- 1 Whole Egg – beaten.
- 3 tbsp Panko – panko bread crumbs.
- 2 tbsp Mayonnaise – use Japanese Kewpie Mayo. Can substitute with regular mayo but will alter flavor. Used for the crab cake batter.
- 2 Stalks Green Onions – chopped.
- 1 tsp Soy Sauce – low-sodium Soy Sauce preferred.
- 1 tbsp Olive Oil – extra virgin olive oil or olive oil of choice.
- 1/4 Cup Mayonnaise – use Japanese Kewpie Mayo. Can substitute with regular mayo but will alter flavor. Used for aioli sauce.
- 1 Clove Garlic – Grate garlic using a hand grater or garlic press.
- 1 tsp Lemon Juice – freshly squeezed for sauce.
Directions
Step 1 Prepare the sauce by mixing mayo, grated garlic, and lemon juice until well combined.
Step 2 In a mixing bowl, combine drained canned crab, egg, panko, mayo, chopped green onions, and soy sauce to prepare the crab cake batter.
Step 3 Heat olive oil in a pan over medium heat. Once heated, add a spoonful of the batter to the pan, gently flattening it with the back of a spoon. Cook for 2.5-3.5 minutes until golden brown, then flip and cook for another 1-2 minutes until both sides are golden brown.
🍳 Cooking Pro Tip
Avoid Overcrowding the pan when frying the crab cakes to ensure they cook evenly and achieve a crispy exterior. Additionally, allow the crab cakes to cook undisturbed for a few minutes on each side before flipping to ensure they develop a golden, crispy crust.
Step 4 Transfer the crab cakes to a serving plate and serve with the prepared sauce.
Recipe Variations
You can easily switch up the flavor by pairing these crab cakes with different sauces like my Old Bay Aioli for a Old Bay Aioli Crab Cake dish or Seafood Aioli for a bolder, savory twist. Both options bring out unique flavors in the crab cakes and give you some variety depending on the meal or occasion. For a fun variation, you can even swap the crab for chopped shrimp and turn this into my Shrimp Cakes!
Pairing Recommendations
Pair these crab cake appetizers with other easy finger foods like my Jerky Chips, which add a savory, meaty crunch, or Spinach Artichoke Bites for a creamy, cheesy contrast that complements the crispy crab cakes. These small bites come together effortlessly and make a great spread for parties, game nights, or any casual gathering.
Frequently Asked Questions
Can I use fresh crab instead of canned crab?
Yes, fresh crab can be used if available. Just make sure it’s fully cooked and shredded before mixing it into the batter.
How do I keep the crab cakes from falling apart while cooking?
Make sure to drain the crab well and don’t skip the egg and panko—they help bind everything together. Gently press the cakes with a spoon when shaping to keep them compact.
How do I know when the crab cakes are done?
They should be golden brown on both sides and firm to the touch. Each side typically takes 2–3 minutes to cook over medium heat.
Storage Tips
To store leftovers, place them in an airtight container in the refrigerator. They will remain fresh for 3-5 days.
Other Recipes You Might Like
- Grilled Shrimp with Seafood Aioli
- Grilled Shrimp with Old Bay Aioli
- Cajun Shrimp Boil – Boiling Crab Copycat
- Baked Chicken Aioli
Watch How To Make It
Lemon Garlic Aioli Crab Cake
Ingredients
Crab Cakes
- 6 oz Canned Crab premium lump
- 1 Egg
- 3 tbsp Panko
- 2 tbsp Kewpie Mayo can sub with regular mayo
- 2 Stalks Green Onions chopped
- 1 tsp Soy Sauce
- 1 tbsp Olive Oil
Aioli
- 1/4 Cup Mayo
- 1 Clove Garlic grated
- 1 tsp Lemon Juice
Instructions
- Gather all the ingredients.
- Prepare the sauce by mixing mayo, grated garlic, and lemon juice until well combined.
- In a mixing bowl, combine drained canned crab, egg, panko, mayo, chopped green onions, and soy sauce to prepare the crab cake batter.
- Heat olive oil in a pan over medium heat. Once heated, add a spoonful of the batter to the pan, gently flattening it with the back of the spoon. Cook for 2.5-3.5 minutes until golden brown, then flip and cook for another 1-2 minutes until both sides are golden brown.
- Transfer the crab cakes to a serving plate and serve with the prepared sauce.
Nutrition
*Values Based Per Serving
