Baked Crab Cakes with Meyer Lemon Aioli are a delightful seafood dish that’s perfect for a special occasion or a sophisticated weeknight dinner. These crab cakes are packed with fresh flavors from herbs and vegetables and are complemented by a tangy, creamy Meyer lemon aioli. Let’s get started on making these elegant and delicious crab cakes.
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 lemon
- 3 tablespoons real mayo (plus extra for aioli)
- Old Bay seasoning to taste (or Creole seasoning for a spicier kick)
For the Meyer Lemon Aioli:
- 1 cup good quality mayo
- Meyer lemon juice (or regular lemon juice), fresh, to taste
- Salt and pepper, to taste
Instructions
- Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Prepare a baking sheet by either covering it with parchment paper or applying a light coat of oil.
- Prepare the Crab Cake Mixture
- In a large mixing bowl, combine the cooked jumbo lump crab, finely chopped celery, red onion, red pepper, fresh parsley, fresh basil, Dijon mustard, panko breadcrumbs, lemon zest, and 3 tablespoons of mayo.
- Season the mixture with Old Bay or Creole seasoning to taste.
- Gently mix all the ingredients until well combined, being careful not to break up the crab lumps too much.
- Form the Crab Cakes
- Using your hands or a small ice cream scoop, form the crab mixture into small patties, about 2-3 inches in diameter.
- Place the patties on the prepared baking sheet.
- Bake the Crab Cakes
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the crab cakes are golden brown and cooked through.
- If desired, you can turn on the broiler for the last 2-3 minutes to get a nice crispy top.
- Prepare the Meyer Lemon Aioli
- In a small bowl, combine 1 cup of good quality mayo with freshly squeezed Meyer lemon juice to taste.
- Stir well until you reach a nice, smooth consistency.
- Season with salt and pepper to taste.
- Serve
- Remove the crab cakes from the oven and let them cool slightly.
- Serve the crab cakes warm, accompanied by the Meyer lemon aioli on the side.
- Garnish with additional lemon zest or fresh herbs if desired.
Conclusion
Baked Crab Cakes with Meyer Lemon Aioli are an elegant and flavorful dish that showcases the delicate sweetness of crab paired with a tangy, creamy aioli. These crab cakes are perfect for impressing guests or enjoying a special meal at home. Easy to prepare and absolutely delicious, this recipe is sure to become a favorite. Enjoy these delightful crab cakes with your family and friends!