Maryland Crab Cakes with Lemon Aioli
These Maryland Crab Cakes are the best crab cakes ever! Made with flaky lump crab meat, lemon, fresh herbs and Old Bay seasoning, these golden brown baked crab cakes are served with a simple and incredibly tasty Lemon Aioli.
Servings 6 crabcakes
Calories 145kcal
Ingredients
For the Crab Cakes
- 1 large egg lightly beaten
- ¼ cup mayonnaise
- 2 teaspoons fresh parsley chopped
- 1-2 scallions finely chopped
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- 1/8 teaspoon sea salt
- 1 pound fresh lump crab meat
- 2/3 cups saltine crackers about 14 crackers
- 2 tablespoons butter melted
For serving:
- Lemon Aioli recipe below
- Lemon wedges
- Tartar sauce or remoulade optional
For the Lemon Aioli
- ½ cup mayonnaise
- 1 garlic clove minced or pressed
- 2 teaspoons lemon juice
- ¼ teaspoon Dijon mustard
- Salt and ground black pepper to taste
- 2 teaspoons capers optional
Instructions
To Make the Lemon Aioli
- Combine all the ingredients together in a small bowl. Cover and allow to sit on the fridge for at least 10 minutes before serving. This time will help the flavors meld together.
To Make the Crab Cakes
- Whisk together the egg, mayonnaise, parsley, scallions, Dijon mustard, Worcestershire, Old Bay seasoning, lemon juice and salt in a large bowl.
- Add the crab meat and sprinkle with the cracker crumbs. Carefully fold together the mayonnaise mixture, crab meat and cracker crumbs with a rubber spatula. Be gentle and do not overmix to prevent the crab meat from breaking up.
- Cover and refrigerate for 30 minutes to up to 24 hours.
- Preheat the oven to 425 degrees Fahrenheit and spray a baking sheet with cooking spray.
- Portion about ½ cup of crab meat mixture into 6 mounds on the baking sheet. With your hands or with the help of a spoon, compact each individual mound without flattening them. Be gentle. You are trying to make sure pieces of crab meat don’t stick out.
- Brush each cake with the melted butter.
- Bake for 12 -16 minutes or until lightly brown on the edges. Remove from the oven and serve with lemon aioli and lemon wedges.
Nutrition
Calories: 145kcal | Carbohydrates: 7g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 270mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg