Crab Cakes with Mustard Aioli

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Saramin (@678sarin)

Delicious crab cakes served with a tangy mustard aioli.

Prep Time
20min
Cook Time
10min
Total Time
30min
Crab Cakes with Mustard Aioli recipe

Ingredients

4 Servings
(1 serving = 2 crab cakes with aioli)

For the Crab Cakes

  • 1lb
    lump crab meat
  • 1/4cup
    chopped green onion
  • 2/3cup
    bread crumbs
  • 1piece
    egg
  • 1/3cup
    mayonnaise or plain Greek yogurt
  • 1tbsp
    Worcestershire sauce
  • 1tsp
    dry mustard
  • 1tsp
    Old Bay seasoning
  • salt and pepper to taste

For Frying

  • 3tbsp
    ghee or canola oil

For the Mustard Aioli

  • 1/2cup
    mayonnaise or plain Greek yogurt
  • 1/4cup
    stone-ground or Dijon mustard
  • 3tsp
    Worcestershire sauce
  • 3tsp
    lemon juice
  • 1/4tsp
    hot sauce
  • salt and pepper to taste

How to make Crab Cakes with Mustard Aioli

Make & Form the Crab Cakes

  1. In a large bowl, combine lump crab meat, green onion, bread crumbs, egg, Greek yogurt, Worcestershire, dry mustard, Old Bay, salt, and pepper.

    Step 1.1: In a large bowl, combine lump crab meat, green onion, bread crumbs, egg, Greek yogurt, Worcestershire, dry mustard, Old Bay, salt, and pepper
  2. Use your hands to gently fold the mixture together until well incorporated.

  3. Shape crab mixture into patties and place on a large plate or baking sheet until ready to fry.

    Step 1.1: Shape crab mixture into patties and place on a large plate or baking sheet until ready to fry
  4. If making in advance, store formed patties between layers of wax paper in an airtight container and keep in the fridge for 1-2 days before frying.

Mix the Aioli

  1. In a small bowl, combine Greek yogurt, mustard, Worcestershire, lemon juice, hot sauce, salt, and pepper.

    Step 2.1: In a small bowl, combine Greek yogurt, mustard, Worcestershire, lemon juice, hot sauce, salt, and pepper
  2. Whisk to combine and set aside until ready to serve.

  3. If making ahead of time, transfer to an airtight container and store in the fridge for up to 5 days.

    Step 2.1: If making ahead of time, transfer to an airtight container and store in the fridge for up to 5 days

Fry the Crab Cakes & Serve

  1. Heat 1 tablespoon of ghee in a large skillet over medium-high heat.

  2. When ghee is hot, gently place crab cake patties into skillet, working in batches to avoid overcrowding.

  3. Cook crab cake patties for 3-4 minutes per side until browned and cooked through. Add additional ghee to skillet as necessary.

  4. Serve immediately with mustard aioli or your favorite sauce.

Nutrition (per serving)

Calories

359.5kcal (17.97%)

Protein

26.8g (53.5%)

Carbs

19.3g (7%)

Sugars

1.5g (3%)

Healthy Fat

14.5g

Unhealthy Fat

4.8g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure crab meat is thoroughly checked for shells before use.

  2. For a healthier option, use Greek yogurt instead of mayonnaise.

  3. Adjust seasoning to taste, especially if using a different brand of seafood seasoning.

FAQS

  1. How do I store leftover crab cakes with mustard aioli?

    To store leftover crab cakes, place them in an airtight container with layers of wax paper between them to prevent sticking. They can be kept in the fridge for 1-2 days. The mustard aioli can be stored separately in an airtight container in the fridge for up to 5 days.

  2. Can I make crab cakes with Greek yogurt instead of mayonnaise?

    Yes, you can substitute mayonnaise with plain Greek yogurt in this crab cake recipe. It will give the cakes a slightly tangy flavor while keeping them moist. This substitution also makes the dish a bit healthier, perfect for those looking for lighter options.

  3. What are some good side dishes to pair with crab cakes?

    Crab cakes pair wonderfully with a variety of side dishes. Consider serving them with a fresh green salad, coleslaw, or roasted vegetables. For a heartier option, you could also serve them with rice pilaf or a light pasta salad.

  4. Can I freeze crab cake patties before cooking them?

    Yes, you can freeze crab cake patties before cooking. Shape the patties and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. When ready to cook, thaw them in the fridge overnight before frying.

  5. What can I use as a substitute for Old Bay seasoning in crab cakes?

    If you don't have Old Bay seasoning, you can create a substitute by mixing equal parts of celery salt, paprika, and black pepper. Adding a pinch of cayenne pepper can also give it a similar kick. This will help maintain the flavor profile of your crab cakes.

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Saramin

(@678sarin)

My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...

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