Crab cakes with lemon garlic aioli- all crab, zero cake. These filler-free (aside from a handful of breadcrumbs) are golden-coated, soft-centred seafood patties that are herbed and spiced to fresh perfection and come with an on-trend summer dip. Serve with a chic side or slammed into a burger bun. Both with fries, of course.

Fish cakes just feel like summer, especially these Thai-inspired salmon burgers with spicy carrot and cucumber slaw. Did anyone invite the sun?!

Close up shot of someone taking a bite of crab cake from a small plate

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Crab cakes

Known as crab ‘cakes’ due to their round, cake-like shape, the best crab cake recipes, mine and the traditional included, rely on herbs, spices and citrus to make the most of the crab.

I’ve used fresh dill and parsley for uplift, lemon zest and juice for moisture and zing, a dab of mayonnaise to keep it creamy, and a sprinkling of Old Bay seasoning.

Old Bay seasoning is a nod to the traditional. Originating from Baltimore, this spice mix was especially designed to compliment crab. It would be an insult not to use it!

Available in the UK as well as the US, give it a try! Predominantly a blend of celery salt, pepper and paprika it can be used on chicken and meat too. And, I dare say, a Bloody Mary!

Ancient crabs have outlived many species, and these prehistoric creatures were, in fact, harvested and feasted upon by Neanderthal man. However, it wasn’t until the late 1930’s in North America that crab cakes became a popular and fashionable dish.

Blue crabs are found in abundance along the North American Mid-Atlantic coast and from this abundance the first crab cakes were made. In ‘Baltimore’, ‘Chesapeake’ or ‘Maryland’ crab cakes, lump or jumbo lump crab meat is used. Easier to extract, this is the body meat and is sweet with a delicate flavour.

I’ve used less expensive, UK-accessible meat from the claw and leg from nationally caught crabs. Mine came hand-picked, pre-packaged and easy to use from the supermarket.

Lemon garlic aioli

You might have noticed that I really enjoy making dips and sauces from scratch. So, naturally, I’ve made my own aioli. It’s a no-brainer when I can be sure there are no additives, preservatives, excess salt and sugar. And it’s so quick and easy!

Lemon garlic aioli is a whippy dream cream with crab, taking the place of classic tartar sauce. Citrus is a well-known match for seafood, its zestiness balances out the sea salt, and in this case highlights the delicate-tasting crab flesh. And garlic, although powerful, brings a gentle sweetness complimenting the juicy meat.

There’s really no need to ahem, shell out on expensive sauces for these crab cakes. I am certain you have all 6 of the simple ingredients in your stores and the two minutes it takes to whizz them together, to spare.

And there’s really no skill involved. Honestly, it feels fraudulent! And once you realise your homemade aioli is ten times tastier, and ten times cheaper (girl math again), you will be taking every opportunity to make it over and over again.

Close up shot of a round golden crab cake on a plate with some garlic aioli

Recipe tips and notes

Crab meat comes in many forms; frozen, tinned, freshly dressed and packaged for you, and, of course, alive in its own shell. It’s invariably expensive, no matter which you buy, but remember: the better the quality, the tastier the crab cake.
I used cooked crab meat from the legs and claws. I bought a premium pack of pre-packaged white meat from the supermarket.
Decent crab meat will be hand picked, which is laborious hence the price tag. It’s a good idea to check through the meat for any stray shell or cartilage before using.
A crab cake should have a crispy coated texture outside and be succulent within. By using plenty of fresh herbs, lemon juice and zest, and a smidge of mayo, you’ll be keeping that interior lusciously moist.
I would never crumb a fishcake with anything other than panko. You should do the same!
I’ve made my aioli sauce for crab cake recipe from scratch. However, if you don’t want to do the same, you can make a cheat’s version by mixing grated garlic and the mayo in your fridge. Or, you know, just buy some ready-made stuff from the shop.

Process shots of crab cakes being mixed, battered and fried

Serving suggestions

It’s my opinion that there are two ways to eat crab cakes: fancy or fancy free. And I’ll do both depending on my mood that day.

Fancy. This is the white linen tablecloth, long stemmed glass of white wine, sea-view style, that comes with a small fork and a small salad garnish, or remoulade as side dishes. Perhaps a sprinkle of fresh parsley. Absolutely lovely and sophisticated.

Fancy free is the one where you slam the aioli-slathered patties in a brioche bun to make a crab cake sandwich, classic coleslaw on the side, and wash it all back with an ice-cold beer. Sea view preferred but not essential.

And, if I’m being honest, with that lemon garlic aioli, air fryer fries are on the table whatever the mood.

Storage and leftovers

Fish cakes freeze beautifully, and these crab cakes are no different. However, if you plan to freeze them, be sure you are using fresh crab meat that hasn’t been previously frozen.

Freeze the crab cakes at the point in the recipe that they go into the freezer to firm up. I recommend slipping a sheet of greaseproof paper between each patty to prevent freezing together and stacking in twos or threes. Cook as per the recipe instructions, within 2 months before the flavour starts to dull.

Cooked leftover crab cakes will last in the fridge for 2 to 3 days in an airtight container. Fresh crab is not known for its longevity! To reheat and revive the crunchy exterior use either your air fryer or the oven at 190C/375F for 10 to 15 minutes. Check the centre is piping hot before serving.

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