These Old Bay Aioli Crab Cakes are my take on the classic crab cake, fused with Asian flavors to create a seriously tasty appetizer or finger food! I crafted this recipe using simple pantry ingredients to keep it affordable, easy, and packed with flavor. If you’re craving something crispy, creamy, and absolutely satisfying, you’re going to want to make this today!
Why I Love This Recipe
I crafted this Old Bay Aioli Crab Cakes recipe as an easy, crowd-pleasing appetizer that brings a unique Asian-style twist to a classic dish! These crab cakes are made with canned lump crab, egg, and panko base, then pan-fried until golden and served with my zesty, garlic-packed Old Bay Aioli sauce that finishes with the perfect hint of spice!
It’s a flavor-packed finger food—juicy, tender, and ideal for parties since it tastes great even at room temperature. This one-of-a-kind fusion uses the same approach I took in my Shrimp Cakes and Lemon Garlic Aioli Crab Cake recipes, where subtle Asian ingredients give it a fresh spin without over-complicating it.
If you’re new to cooking or just want something simple and delicious, this recipe is perfect—especially when served alongside my Cajun Jerky Chips or Garlic Onion Macadamia Nuts for a complete snack spread. Trust me, once you take a bite, you’ll want to whip these up for your next 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.
- 3 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 – fresh and chopped.
- 1 tsp Soy Sauce – low-sodium Soy Sauce preferred.
- 1 tbsp Olive Oil – extra virgin olive oil or olive oil of choice used to cook the crab cakes.
- 1/4 Cup Mayonnaise – Japanese Kewpie Mayo or standard mayo used for the base of the aioli sauce.
- 1 tsp Old Bay Seasoning – Old Bay Seasoning is a mixture of spices celery salt, and paprika found in the seafood section of grocery stores. Used to provide the main flavors found in the sauce.
- 1/2 tsp Lemon Juice – freshly squeezed
- 1/4 tsp Paprika – used to provide vibrant colors to the sauce.
- 1 Clove Garlic – freshly grated.
Directions
Step 1 Prepare the sauce by mixing mayo, grated garlic, lemon juice, paprika and Old Bay seasoning 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 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.
🍳 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
For a fun twist on these crab cakes, try swapping the sauce with my Lemon Garlic Aioli or creamy Seafood Aioli—each one adds its own flavor punch that pairs beautifully with the crispy crab. You can also replace the crab with finely chopped shrimp to turn this into a version of my juicy, pan-fried Shrimp Cakes. These simple changes keep the base recipe easy but give you new flavor options that are just as delicious.
Pairing Recommendations
To complete your spread, pair these crab cakes with other crowd-pleasing finger foods like my crispy, savory Jerky Chips or creamy, bite-sized Spinach Artichoke Bites. If you’re going for a seafood theme, serve them alongside refreshing Shrimp Ceviche or a classic Shrimp Cocktail for a light and flavorful combination that’s sure to impress!
Frequently Asked Questions
Can I use fresh crab instead of canned crab?
Yes, fresh crab works great—just make sure it's well-drained and free of shell pieces before mixing.
How do I keep the crab cakes from falling apart?
Make sure the mixture is well-combined and the frying pan is preheated before adding the batter in. Letting them chill before frying also helps hold their shape.
How long does the aioli sauce last?
Stored in an airtight container in the fridge, the aioli can last up to 7–10 days.
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
Old Bay Aioli Crab Cakes
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 Sauce
- 1/4 Cup Mayo
- 1 tsp Old Bay Seasoning
- 1/2 tsp Lemon Juice
- 1/4 tsp Paprika
- 1 Clove Garlic grated
Instructions
- Gather all the ingredients.
- Prepare the sauce by mixing mayo, grated garlic, lemon juice, paprika, and Old Bay seasoning 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
