Spicy Crab Cakes with Lemon Aioli Sauce

Recipe courtesy The Neelys

Show: Down Home with the NeelysEpisode: Ain't All About the Pig

Rated: 5 stars out of 5Rate itRead users' reviews (14)

RECIPE
COMMENTS & REVIEWS(14)

Cook Time:
30 min
Level:
Easy
Yield:
4 to 5 servings

Times:

Prep: 15 min
Inactive Prep: 10 min
Cook: 30 min
Total:: 55 min

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Ingredients

2 tablespoons butter
1 shallot, chopped fine
1 clove garlic, minced
1/4 cup finely chopped red pepper
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon lemon zest
1 teaspoon crab boil seasoning
1 tablespoon chopped fresh parsley leaves
1 cup plain panko bread crumbs
1 large egg
Hot sauce, to taste
1 pound lump crabmeat, picked over to remove cartilage and shell fragments
1/2 cup peanut oil
Lemon Aioli, recipe follows

Directions

Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.

In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.

Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.

Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.

Lemon Aioli:

1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon chopped chives
3 tablespoons lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper

In a medium bowl, mix all the ingredients together.

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Comments & Reviews

recipe Spicy Crab Cakes with Lemon Aioli Sauce
Diana Tucson, AZ 11-11-2009
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NOT SO GREAT
Rated: 3 stars out of 5

I found that the crab cakes had way too much mustard flavor. I used only 1/4 cup mayo and 1/4 cup dijon. The consistancy was... very good and they would have been really good without all that mustard. The panko bread crumbs on the outside added a nice touch. I would definately make them again, but make them more Maryland style with less mustard, more Old Bay and an addition of Worcestershire.Read more
recipe Spicy Crab Cakes with Lemon Aioli Sauce
Tara glenside, PA 10-26-2009
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HUBBY LOVES THESE!!
Rated: 5 stars out of 5

These are so easy to make and my husband goes crazy for crab cakes. I've tried a few different recipes and this is... definitely the best!Read more
recipe Spicy Crab Cakes with Lemon Aioli Sauce
Suzanne alexandria, VA 08-28-2009
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Wrong Picture???
Rated: 5 stars out of 5

Great recipe but this looks like a PICCATA!
recipe Spicy Crab Cakes with Lemon Aioli Sauce
MARJORIE CLEARWATER, FL 07-31-2009
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FANTASTIC!!!!
Rated: 5 stars out of 5

I TOTALY enjoyed these crab cakes although I made a few changes. (Sorry, Gina and Pat) I used a full cup of Panko in order... to get them to hold together as I was trying to use the other 1/2 cup of Panko to bread them.. They were definately NOT too "bready." I used a 1/4 cup sccoop to make them and that made five(5) scrumptious cakes. I also refrigerated them overnight as someone else suggested. My lady friends are bugging me for the recipe. I'm just teasing them but I will share it.....eventually.Read more
recipe Spicy Crab Cakes with Lemon Aioli Sauce
Branka West Palm Beach, FL 07-30-2009
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Best Crab Cakes Ever...
Rated: 5 stars out of 5

Simple to make and so delicious; even my "extra picky chef wanna be" hubby had no complaints for once. Thank you Neely... Family!!!! We love ya. :)Read more
recipe Spicy Crab Cakes with Lemon Aioli Sauce
Fluffy San Francisco, CA 07-25-2009
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just ok
Rated: 2 stars out of 5

I'm always trying to figure out the best application for yummy dungeness crab. This isn't it. I'm disappointed by the... amount of mayo in this recipe. It made me feel sick when I ate the crab cakes. They tasted OK but I knew how unhealthy they were and didn't enjoy them at all. I don't know why I went ahead with the recipe after realizing this about the mayo...guess I had faith in all the stars. Plus they feel apart in the pan.Read more