Photo: David Holifield
Crab Cakes with Lemon Aioli
14 ingredients
Serves 4.
openrecipes
The best crab cakes are crispy on the outside, tender on the inside and bursting with fresh seafood flavor. Too many versions lean heavily on fillers, but these plump cakes are loaded with sweet crabmeat, with just enough additional ingredients to flavor and bind them, ensuring that the crustacean remains the star.
Estimated Nutrition (whole recipe, rough)
766
Calories
24g
Protein
21g
Fat
118g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup mayonnaise (purchased, or see recipe at left)
- Finely grated zest of 1 lemon
- 2 Tbs. fresh lemon juice
- 1 clove garlic, minced
- Fine sea salt and freshly ground pepper, to taste
- 1 lb. fresh-cooked lump crabmeat
- 3/4 cup panko or other dried bread crumbs
- 1 egg, beaten
- 1 Tbs. Dijon mustard
- 2 tsp. Worcestershire sauce
- 1/4 tsp. hot pepper sauce
- 1 Tbs. chopped fresh flat-leaf parsley
- 1/2 cup canola oil
- Lemon wedges for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes