Crab Cakes With Spicy Aioli Recipe

Prepare crab meat

Inspect the lump crab meat for shells and pick out any stray pieces of cartilage or shell. Gently break up large lumps with your fingers, keeping as much intact as possible for texture.

Mix base

In a large bowl, combine 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 2 tablespoons finely chopped parsley, and the finely chopped green onions. Whisk until smooth and uniform.

Season and combine

Stir 1 teaspoon Old Bay (or seafood seasoning), 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper into the mayo-egg mixture. Add the crab meat and gently fold to coat — do not mash; preserve lumps. Add 3 cups panko breadcrumbs gradually, folding until the mixture holds together when pressed. If mixture seems too wet, add up to 1/4 cup more panko; if too dry, add 1-2 teaspoons water or extra mayonnaise.

Form cakes

Divide the mixture into 8 equal portions (for 8 small/slider-size cakes) or 4 larger cakes, depending on preference. Using lightly oiled hands, shape each portion into a compact patty about 3/4 inch thick. Place patties on a baking sheet lined with parchment. Refrigerate for at least 30 minutes to firm up; this helps prevent them from falling apart while cooking.

Coat for searing

Place the 1/2 cup extra panko in a shallow dish. Just before cooking, lightly press each chilled patty into the panko to coat the exterior evenly; this creates a crisp crust.

Sear and finish

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter and 2 tablespoons vegetable oil. When the butter foam subsides and the pan is hot (but not smoking), add the crab cakes without crowding (work in batches if needed). Cook for 3–4 minutes per side until golden-brown crust forms and internal temperature reaches 145°F (63°C) or until heated through and firm. If using thicker cakes, reduce heat to medium-low after flipping and cook an additional 2–3 minutes to ensure they heat through without burning. Transfer cooked cakes to a wire rack or paper towel-lined plate to drain briefly.

Keep warm

If cooking in batches, keep finished cakes warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Combine 1/2 cup mayonnaise, 1 1/2 teaspoons Sriracha, 1 teaspoon fresh lemon juice, 1/2 teaspoon smoked paprika, 1 grated garlic clove, 1/4 teaspoon salt, 1/8 teaspoon black pepper and 1/2 teaspoon honey (optional) in a small bowl. Stir thoroughly until smooth and taste. Adjust heat with more Sriracha or balance with more honey/lemon as needed. Refrigerate the aioli for at least 15 minutes to let flavors meld; it can be made up to 2 days ahead and chilled in an airtight container.

Arrange crab cakes on a platter or individual plates. Spoon or pipe a dollop of spicy aioli on top or serve on the side. Garnish with lemon wedges and microgreens or chopped parsley. Serve immediately while crab cakes are hot and the crust is crisp.