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Crab cake being dipped into lemon garlic aioli.
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Lemon Garlic Aioli Crab Cake

This Lemon Garlic Aioli Crab Cake recipe is a quick and easy appetizer made with canned crab and pan-fried until golden. Paired with a creamy homemade aioli sauce, it’s the perfect finger food for parties, gatherings, or a simple snack at home.
Course Appetizer
Cuisine American, Asian Fusion
Keyword Lemon Garlic Aioli Crab Cake
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Calories 434kcal

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.
    Garlic lemon aioli in a bowl.
  • In a mixing bowl, combine drained canned crab, egg, panko, mayo, chopped green onions, and soy sauce to prepare the crab cake batter.
    Crab cake batter in a mixing bowl.
  • 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.
    Crab cake being cooked in a frying pan.
  • Transfer the crab cakes to a serving plate and serve with the prepared sauce.
    Crab cake served with homemade lemon garlic aioli.

Video

Nutrition

Calories: 434kcal | Carbohydrates: 13g | Protein: 8g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Cholesterol: 185mg | Sodium: 570mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 377IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 2mg