Baked Crab Cakes with Meyer Lemon Aioli

Crab cakes are a classic dish that brings a taste of the coast to your table, and this version adds a refreshing twist with Meyer lemon aioli. These baked crab cakes are light, flavorful, and perfect for a special dinner or a fancy appetizer. The combination of jumbo lump crab meat, fresh herbs, and a touch of Old Bay seasoning delivers a delicious bite every time. Pair it with a zesty Meyer lemon aioli for a dish that will impress your guests.

Ingredients

For the Crab Cakes:

• ½ lb. cooked jumbo lump crab
• ¼ cup finely chopped celery
• ¼ cup finely chopped red onion
• ¼ cup finely chopped red pepper
• 2 tablespoons fresh chopped parsley
• 1 tablespoon fresh chopped basil
• ¼ teaspoon Dijon mustard
• ¼ cup panko breadcrumbs
• Zest of ½ a lemon
• 3 tablespoons real mayonnaise (plus extra for aioli)
• Old Bay seasoning, to taste (or Creole seasoning for a spicier flavor)

For the Meyer Lemon Aioli:

• 1 cup good quality mayonnaise
• Meyer lemon juice or regular lemon juice, fresh
• Salt and pepper, to taste

Directions

Preparing the Crab Cakes:

1. Preheat the Oven: Start by preheating your oven to 500°F (260°C). Spray a small baking sheet or pie tin with olive oil spray to prevent sticking.
2. Mix the Ingredients: In a mixing bowl, combine 3 tablespoons of mayonnaise, lemon zest, and Old Bay seasoning. Mix well to ensure the flavors are evenly distributed.
3. Incorporate the Veggies and Herbs: Fold in the finely chopped celery, red onion, red pepper, parsley, basil, and panko breadcrumbs. These ingredients add a delightful crunch and fresh flavor to the crab cakes.
4. Add the Crab Meat: Gently fold in the cooked jumbo lump crab meat, being careful not to break up the pieces too much. Season with salt, pepper, or more spices as needed.
5. Chill the Mixture: For easier handling, chill the mixture in the freezer for 10 minutes or in the fridge for 20 minutes. This step helps the crab cakes hold their shape during baking.
6. Shape and Bake: Fill a 3-inch ring mold nearly to the top with the crab mixture, packing it firmly. Carefully place the molded crab cakes on the prepared baking sheet and bake for 8 minutes until they are golden brown.
7. Rest and Serve: Allow the crab cakes to rest on the baking sheet for a minute before removing them. This helps them firm up slightly, making them easier to transfer.

Preparing the Meyer Lemon Aioli:

1. Mix the Aioli: In a small bowl, combine 1 cup of good quality mayonnaise with freshly squeezed Meyer lemon juice. Adjust the amount of lemon juice to your taste preference. Season with salt and pepper.
2. Serve: Swipe a platter with some aioli, then place the crab cakes golden side up. Garnish with additional aioli, a sprinkle of parsley, and a dusting of Old Bay seasoning for an elegant presentation.

Serving Suggestions

These baked crab cakes are perfect as an appetizer or light main course. Serve them alongside a fresh green salad or roasted vegetables for a complete meal. The Meyer lemon aioli adds a bright, citrusy flavor that complements the richness of the crab cakes perfectly.

Recipe Details

• Prep Time: 20 minutes
• Cooking Time: 8 minutes
• Total Time: 28 minutes (plus chilling)
• Servings: 4 servings
• Calories: 320 kcal per serving

Enjoy these baked crab cakes with Meyer lemon aioli as a delightful dish that’s sure to become a favorite in your recipe collection!

Baked Crab Cakes with Meyer Lemon Aioli

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• Author: Dulcia
• Total Time: 28 minutes (plus chilling)
• Yield: 4 1x

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Description

Experience the delightful crunch and juicy flavors of our Baked Crab Cakes, accompanied by a creamy and tangy Meyer Lemon Aioli. This recipe transforms simple ingredients into an exquisite dish that promises not only to satisfy your seafood cravings but also to impress at any dining table. Perfect for a sophisticated yet easy-to-prepare meal, these crab cakes offer a healthier alternative by baking instead of frying, ensuring each bite is as nutritious as it is delicious.

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Ingredients

Scale 1x2x3x

½ lb. cooked jumbo lump crab
¼ cup finely chopped celery
¼ cup finely chopped red onion
¼ cup finely chopped red pepper
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped basil
¼ teaspoon Dijon mustard
¼ cup panko breadcrumbs
Zest of ½ a lemon
3 tablespoons real mayonnaise (plus extra for aioli)
Old Bay seasoning, to taste (or Creole seasoning for a spicier flavor)
For the Aioli:
1 cup good quality mayonnaise
Meyer lemon juice or regular lemon juice, fresh
Salt and pepper, to taste

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Instructions

Preheat oven to 500°F (260°C). Spray a small baking sheet or pie tin with olive oil spray.
In a mixing bowl, combine mayo, lemon zest, and Old Bay. Mix well.
Fold in celery, red pepper, red onion, parsley, basil, and panko.
Gently fold in the crab meat. Season with salt, pepper, or more spices as needed.
Chill the mixture in the freezer for 10 minutes or fridge for 20 minutes.
Fill a 3-inch ring mold nearly to the top, packing it firmly.
Carefully place on the prepared baking sheet and bake for 8 minutes.
Let rest on the baking sheet for a minute before removing.
Swipe a platter with some aioli, then place the crab cakes golden side up.
Garnish with additional aioli, parsley, and a sprinkle of Old Bay seasoning.

• Prep Time: 20 minutes
• Cook Time: 8 minutes

Nutrition

• Calories: 320