Spicy Crab Cakes with Lemon Aioli Sauce

Recipe courtesy The Neelys

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

Rated: 4 stars out of 5Rate itRead users' reviews (17)

• RECIPE
• COMMENTS & REVIEWS(17)

Showing 1 - 17 of 17

• recipe Spicy Crab Cakes with Lemon Aioli Sauce
  PATRICIA Hicksville,Long Island, NY 11-19-2009

  Flag

  chicken recipe

  Rated: 1 stars out of 5

  What happened to the recipe for the Lemon Dill Chicken?

• recipe Spicy Crab Cakes with Lemon Aioli Sauce
  James Kenmore, WA 11-18-2009

  Flag

  Picture shown Does Not Match Sauce

  Rated: 4 stars out of 5

  The enlarged view of the photograph seems to show a dark sauce with mushrooms(?). While it looks appetizing, it does not match the Aioli Sauce as described in the recipe. . I too would cut down on the amount of mustard.

• recipe Spicy Crab Cakes with Lemon Aioli Sauce
  Denise Annapolis, MD 11-18-2009

  Flag

  If you are going to have a crab cake make it a Maryland Crab Cake

  Rated: 1 stars out of 5

  A lot of Crab Cakes are made with Crab meat from oversees. I grew up on Maryland Crab Cakes. They are made with Jumbo Lump Maryland Blue Crab Meat with very little filler. It is Jumbo Lump Crab meat, very little salt and pepper. A little bit of mustard, worcestershire sauce, a bit more mayonaisse, little bit of breadcrumbs, and a egg. Just enough filler to hold it together. Softly fold all the ingredients together, do not break up the big lumps of crab. Also, you do not flatten the crab cake, it is like a half of a ball. Flat side down, then you can fiy it but its better broiled and stays together better. There is no need for the red peppers or garlic when you bite into a packed full lump crab cake all you taste is the sweet essence of the crab meat. It is simplicity at its best!!

• recipe Spicy Crab Cakes with Lemon Aioli Sauce
  Diana Tucson, AZ 11-11-2009

  Flag

  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.

• recipe Spicy Crab Cakes with Lemon Aioli Sauce
  Tara glenside, PA 10-26-2009

  Flag

  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!

• recipe Spicy Crab Cakes with Lemon Aioli Sauce
  Suzanne alexandria, VA 08-28-2009

  Flag

  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

  Flag

  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.

• recipe Spicy Crab Cakes with Lemon Aioli Sauce
  Branka West Palm Beach, FL 07-30-2009

  Flag

  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. :)

• recipe Spicy Crab Cakes with Lemon Aioli Sauce
  Fluffy San Francisco, CA 07-25-2009

  Flag

  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.

• recipe Spicy Crab Cakes with Lemon Aioli Sauce
  Sandy Renton, WA 07-17-2009

  Flag

  Light & Easy Summer Dinner

  Rated: 5 stars out of 5

  These are fabulous! Served with a nice Tabbouleah makes a light dinner for these hot summer evenings. I didn't have the Old Bay seasoning, but it really wasn't needed. There was enough spice with the other seasonings.

• recipe Spicy Crab Cakes with Lemon Aioli Sauce
  karen brooklyn, NY 06-21-2009

  Flag

  BEST CRAB CAKES EVER

  Rated: 5 stars out of 5

  I made this dish for my 11th wedding anniversary. My husband was licking his fingers. It was easy and the lemon aioli sauce was amazing. It was the perfect meal and the perfect evening. Thanks.

• recipe Spicy Crab Cakes with Lemon Aioli Sauce
  Catherine Hurricane, WV 05-23-2009

  Flag

  GREAT

  Rated: 5 stars out of 5

  Easy to make and so much better than any we've had before.

• recipe Spicy Crab Cakes with Lemon Aioli Sauce
  Barbara Missouri City, TX 03-10-2009

  Flag

  Scrumptous

  Rated: 5 stars out of 5

  A winner for those who enjoy spice! The best crabe cakes ever

• recipe Spicy Crab Cakes with Lemon Aioli Sauce
  Vicky Webster, TX 12-23-2008

  Flag

  AWESOME!!!!

  Rated: 5 stars out of 5

  Several reccommendations: 1. Make recipe night before, chill overnight. 2. Use Tony Chacerie's 1/2 teaspoon instead of crab boil seasoning 3. Serve with Chef Dean Fearing All Natural Red Jalapeno Dressing (available at HEB) 4. Modified size to make bite-size for appetizer size (use small cookie scoop)

• recipe Spicy Crab Cakes with Lemon Aioli Sauce
  null null, null 12-10-2008

  Flag

  Outstanding

  Rated: 5 stars out of 5

  I love crab cakes and these are better than the most expensive restaurant ones I have had. I did use alot more bread crumbs than called for. I think if I had refrigerated them I wouldn't have needed more. I reheated them in the microwave the next day and they were just as good.

• recipe Spicy Crab Cakes with Lemon Aioli Sauce
  Katrice St. Albans, NY 12-09-2008

  Flag

  Delicious Flavor

  Rated: 4 stars out of 5

  These crabs cakes have a delicious flavor! I used green oniions and green pepper to add more kick and loved them! I just think that this recipe needs more bread crumbs then a half of cup. Mine were breaking up a bit, but the taste was just wonderful it didn't matter. But if I were entertaining with these crab cakes, I would definitely get the look down solid.

• recipe Spicy Crab Cakes with Lemon Aioli Sauce
  Veronica Tracy, CA 10-20-2008

  Flag

  Crab cakes were a hit!

  Rated: 4 stars out of 5

  I made these for my own birthday party and my family was impressed. I used Crystal hot sauce and added Worworcestershire sauce and lemon zest to the mixture. I also used pappy's seasoning instead of the crab boil seasoning and added pappy's to the panko bread crumbs. I refrigerated the crab cakes overnight, fried them on the pan for two minutes on each side and then baked them in a 350 degree oven for ten minutes. My sisters were impressed and want the recipe. Thanks Gina!

• « Previous
• 1
• Next »