✦ Otterly Gingertastic ✦
April 2026 · Appetizers & Hors d’Oeuvres
Crispy Crab Cakes
with Meyer Lemon Aioli
Coastal favorite. Refined finish.
Prep Time
25 minutes
Serves
6 (12 cakes)
Style
Appetizer · Plated · Passed
Perfect For
Cocktail Hour, Corporate Receptions
Ingredients
- 1 lb jumbo lump crab meat, picked clean
- ½ cup panko breadcrumbs
- 2 tbsp mayonnaise
- 1 large egg, beaten
- 1 tbsp Dijon mustard
- 1 tbsp Old Bay seasoning
- 2 tbsp finely chopped chives
- Zest of 1 lemon
- Neutral oil for searing
- Aioli: ½ cup mayo, 1 tbsp Meyer lemon juice, 1 small grated garlic clove, pinch of salt
Instructions
- 01.Combine mayo, egg, Dijon, Old Bay, chives, and lemon zest in a bowl.
- 02.Gently fold in crab and panko — keep the lumps intact.
- 03.Form into 12 even cakes; chill 15 minutes to firm.
- 04.Sear in oil over medium-high until deeply golden, about 3 minutes per side.
- 05.Whisk aioli ingredients together; serve under or beside each cake.
From Chef JC
“Resist the urge to overmix. The cakes should feel barely held together when they hit the pan — that’s how you keep them tender.”
Perfect Pairings
- 🥂 Brut ChampagneCuts through the richness without overpowering the crab.
- 🍸 Cucumber Gin MartiniCool and herbaceous — a great cocktail-hour pairing.