Zesty Baked Crab Cakes with Meyer Lemon Aioli Recipe

Seafood lovers crave these delectable baked crab cakes with Meyer lemon aioli that promise a burst of coastal flavor in every bite.

Perfectly golden and packed with tender, succulent crab meat, this dish brings restaurant-quality elegance to your home kitchen.

The light, crispy exterior gives way to a delicate, flavorful interior that melts in your mouth.

Meyer lemons add a bright, sophisticated twist to the classic aioli, creating a harmonious balance of rich and zesty notes.

These crab cakes offer a healthier alternative to traditional deep-fried versions without sacrificing an ounce of taste.

Served with a vibrant aioli, this recipe transforms a simple seafood dish into a gourmet experience that will impress even the most discerning palates.

Let’s find out this culinary adventure and savor every mouthwatering moment.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

Calories: 315 kcal

Servings: 5

Ingredients That Make Baked Crab Cakes with Meyer Lemon Aioli

• Cooked Jumbo Lump Crab: Supreme protein star that brings authentic ocean sweetness and delicate texture; choose fresh, high-quality crab for best flavor explosion.
• Fresh Chopped Parsley: Bright herb that adds vibrant green color and refreshing herbal notes; select crisp, deeply green leaves for maximum zestiness.
• Fresh Chopped Basil: Aromatic herb delivering subtle peppery undertones; pick leaves with intense green color and robust fragrance.

• Finely Chopped Celery: Adds subtle crunch and mild earthy undertone; select firm, bright green stalks without blemishes.
• Finely Chopped Red Onion: Provides sharp, sweet bite and beautiful color contrast; choose onions with smooth, tight skin.
• Finely Chopped Red Pepper: Introduces sweet, crisp element with gorgeous ruby color; pick peppers without soft spots or wrinkles.
• Dijon Mustard: Delivers tangy depth and binding properties; select smooth, rich-colored mustard for complex flavor profile.
• Old Bay Seasoning: Signature seafood spice blend creating maritime magic; traditional choice for authentic coastal taste.
• Zest of Lemon: Bright citrusy essence that elevates entire dish; use fresh, firm lemons with vibrant yellow skin.

• Panko Breadcrumbs: Creates light, crispy texture and helps hold cakes together; select Japanese-style breadcrumbs for optimal crispness.

Tools for Baked Crab Cakes with Meyer Lemon Aioli

• Mixing Bowl: Large bowl for combining ingredients thoroughly.
• Ring Mold: 3-inch circular mold for shaping perfect crab cakes.
• Baking Sheet: Small sheet or pie tin for cooking and supporting crab cakes.
• Measuring Cups/Spoons: For accurate ingredient proportions.
• Cutting Board: To chop vegetables and herbs neatly.
• Sharp Knife: For precise vegetable and herb chopping.
• Zester/Grater: To create fine lemon zest.
• Spatula: For gentle mixing and transferring crab cakes.
• Olive Oil Spray: To prepare baking surface.

How to Make Baked Crab Cakes with Lemon Aioli Sauce

• Oven Preparation Warm the kitchen's heart by setting the oven to a blazing 500°F, creating the perfect golden landscape for your seafood adventure.
• Flavor Foundation Whisk together creamy mayo, zesty lemon essence, and a sprinkle of Old Bay to create a magical blend that'll make taste buds dance.
• Crab Mixture Gently fold crisp vegetables and herbs into your seasoned base, creating a colorful medley that promises deliciousness.
• Texture and Binding Softly incorporate delicate crab meat, being careful not to crush its tender nature, and season with a whisper of salt and pepper.
• Chilling Moment Rest your mixture in the chilly embrace of the refrigerator, allowing flavors to mingle and textures to harmonize.
• Shaping Magic Press the cooled mixture into perfect rounds, transforming simple ingredients into elegant seafood pillows.
• Golden Transformation Slide your crab cakes into the fiery oven, watching them transform into crispy, golden treasures in about 8 magical minutes.
• Plating Elegance Arrange your golden beauties on a bed of silky aioli, creating a stunning coastal-inspired masterpiece that screams gourmet comfort.

Tips and Ideas for Baked Crab Cakes with Aioli

• Choose fresh, high-quality lump crab meat for the most delicate and sweet flavor profile.
• Chilling the mixture helps bind ingredients together, preventing crab cakes from falling apart during baking.
• Replace Old Bay with Cajun or Mediterranean spice blends to create exciting regional flavor variations.
• Prepare crab cake mixture up to 24 hours in advance and store covered in the refrigerator for convenient meal planning.
• For extra crunch, roll assembled crab cakes in additional panko breadcrumbs before baking to achieve a golden, crispy exterior.

Baked Crab Cakes Serving Suggestions with a Twist

• Elegant Dinner Party Centerpiece: Serve these golden crab cakes as a stunning appetizer at your next sophisticated gathering, creating an impressive first course that will wow your guests with its beautiful presentation and rich flavors.
• Coastal Brunch Delight: Pair these crab cakes with a crisp mixed green salad, a poached egg on top, and a mimosa for a luxurious weekend brunch that brings seaside elegance to your morning meal.
• Tapas-Style Small Plates: Break the crab cakes into smaller portions, arrange on a wooden board with additional aioli, and create a shareable small plate experience perfect for casual entertaining or cocktail parties.
• Summer Picnic Gourmet Touch: Pack these crab cakes in a cooler with extra aioli, some fresh lemon wedges, and a light cucumber salad for an elevated outdoor dining experience that elevates classic picnic fare.

Baked Crab Cakes: How to Store and Reheat Them

• Fridge Fresh Strategy: Store prepared crab cake mixture in an airtight container for up to 24 hours before cooking, keeping ingredients crisp and flavors melding perfectly.
• Quick Freeze Technique: Uncooked crab cake patties can be individually wrapped and frozen for maximum 2 weeks, allowing convenient meal preparation anytime hunger strikes.
• Leftover Love Approach: Refrigerate cooked crab cakes in sealed containers for 2-3 days, gently reheating in oven at 350°F to maintain original crispy texture and delicate seafood taste.
• Smart Serving Plan: Create smaller mini crab cakes for appetizers or larger portions for main course, adapting recipe flexibility to match different dining occasions and guest preferences.

Crispy Crab Cakes with Meyer Lemon Aioli Recipe

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4.7 from 23 reviews

• Total Time: 28 minutes
• Yield: 5 1x

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Description

Crispy Maryland crab cakes feature delicate jumbo lump crab meat baked to golden perfection. Local ingredients and zesty meyer lemon aioli create a coastal classic you’ll savor with pure coastal delight.

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Ingredients

Scale 1x2x3x

• 0.5 lb (226 g) cooked jumbo lump crab
• 1 cup (240 ml) good quality mayonnaise
• 3 tbsps real mayonnaise
• 0.25 cup (40 g) finely chopped celery
• 0.25 cup (40 g) finely chopped red onion
• 0.25 cup (40 g) finely chopped red pepper
• 0.25 cup (30 g) panko breadcrumbs
• 2 tbsps fresh chopped parsley
• 1 tbsp fresh chopped basil
• 0.25 tsp Dijon mustard
• Zest of 0.5 lemon
• Meyer lemon juice or regular lemon juice, fresh
• Old Bay seasoning, to taste
• Salt and pepper, to taste

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Instructions

1. Flavor Preparation: Whisk mayonnaise with Meyer lemon zest and Old Bay seasoning until smoothly blended, creating a robust aromatic base.
2. Ingredient Integration: Gently fold diced celery, red bell pepper, red onion, parsley, basil, and panko breadcrumbs into the mayonnaise mixture, maintaining ingredient structure and preventing over-mixing.
3. Crab Incorporation: Delicately mix lump crab meat into the seasoned blend, ensuring meat remains intact while evenly distributing flavors, then season with salt and pepper.
4. Chilling Process: Refrigerate the mixture for 20 minutes or briefly freeze for 10 minutes to solidify texture and enhance flavor cohesion.
5. Molding Technique: Compress the chilled mixture into a 3-inch ring mold, filling nearly to the top to create compact, uniform crab cakes with structural integrity.
6. High-Heat Roasting: Position filled molds on a lightly oiled baking sheet and roast in a 500°F (260°C) oven for 8 minutes, achieving a golden, crispy exterior.
7. Resting and Plating: Allow crab cakes to rest momentarily after roasting, then artfully arrange on a platter spread with Meyer lemon aioli, showcasing their most attractive side.
8. Final Flourish: Drizzle additional aioli, garnish with fresh parsley sprigs, and sprinkle a dash of Old Bay seasoning to elevate presentation and flavor profile.

Notes

• Chill for Cohesion: Refrigerating the mixture helps bind ingredients and prevents crab cakes from falling apart during baking.
• Gentle Handling Matters: Fold crab meat gently to preserve delicate texture and prevent breaking the precious lumps.
• Mold Magic: Using a ring mold ensures uniform shape and compact structure for perfectly structured crab cakes.
• High-Heat Transformation: Blazing 500°F oven creates crispy exterior while maintaining tender, moist interior.

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Category: Appetizer, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 315
• Sugar: 1 g
• Sodium: 400 mg
• Fat: 23 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 1 g
• Protein: 13 g
• Cholesterol: 70 mg