Crab Cakes Recipe
Golden jumbo lump crab cakes with a saffron lemon aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cakes
Saffron Lemon Aioli
Method
Crab Cakes
- 1
Prepare crab
Inspect the lump crab meat and carefully pick through for any remaining shells. Pat the crab meat dry with paper towels to remove excess moisture; set aside in a bowl.
- 2
Make binder mixture
In a medium bowl combine 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, the lightly beaten egg, chopped parsley, sliced scallions, Old Bay seasoning, kosher salt, black pepper, and lemon zest. Stir until smooth and well combined.
- 3
Fold crab in gently
Add the patted crab meat to the binder mixture. Using a rubber spatula, gently fold the crab into the mixture until evenly coated, taking care not to break up the lumps. Add 3/4 cup panko breadcrumbs and fold just until the mixture holds together. If mixture seems too loose, add up to 2 additional tablespoons breadcrumbs.
- 4
Form cakes
Divide the mixture into 6 equal portions (for jumbo crab cakes) using a scale or measuring cup (about 5.5 ounces / 155 g each). Shape each portion gently into a compact round patty about 1 inch thick. Place formed cakes on a parchment-lined tray and refrigerate for at least 30 minutes to firm; this helps them hold while cooking.
- 5
Coat cakes (optional)
If you prefer a golden crust, lightly press each chilled cake into the extra 1/2 cup panko so they are evenly coated on both sides. Shake off excess.
- 6
Cook crab cakes
In a large nonstick or stainless-steel skillet heat 2 tablespoons unsalted butter and 1 tablespoon neutral oil over medium heat until foam subsides and the pan is hot but not smoking. Working in a single layer and not overcrowding the pan, add crab cakes and cook until deep golden brown on the first side, 3 to 4 minutes. Carefully flip and cook the second side until golden and heated through, about 3 to 4 minutes more. Adjust heat to avoid burning; internal temperature should reach 145°F (63°C) if using an instant-read thermometer. Transfer cooked cakes to a warm plate and tent with foil while you cook remaining cakes.
- 7
Saffron Lemon Aioli
- 8
Bloom saffron
Place the saffron threads in 1 teaspoon warm water and let bloom for 5 to 10 minutes; the water will turn golden and release aroma and color.
- 9
Combine ingredients
In a small bowl whisk together 1/2 cup mayonnaise, lemon juice, lemon zest, grated garlic, 1/2 teaspoon Dijon mustard, kosher salt, and black pepper until smooth.
- 10
Add saffron
Stir the saffron and its soaking liquid into the mayonnaise mixture. If the aioli is too thick, whisk in up to 1 teaspoon olive oil or additional lemon juice to reach desired consistency. Taste and adjust seasoning.
- 11
Chill
Cover and refrigerate the aioli for at least 15 minutes to allow flavors to meld. Bring to cool room temperature briefly before serving if desired.