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Bonnie's Farm

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Recipe to try at home

Crab Cakes with Lemon Aioli

Tender crab cakes with crisp outsides and a bright lemony dipping sauce.

Ingredients

  • 1 lb lump crab meat, picked over
  • 1/2 cup panko
  • 1 large egg
  • 3 tbsp mayonnaise plus 1/3 cup for sauce
  • 1 tsp Dijon mustard
  • 1 tsp seafood seasoning
  • 1 lemon
  • 2 tbsp butter

Make it

  1. Gently mix crab, panko, egg, 3 tbsp mayo, mustard and seasoning; shape 8 cakes and chill 15 minutes.
  2. Cook in butter over medium heat 4 minutes per side until golden and hot through (165°F).
  3. Stir lemon zest and juice into remaining mayo and serve alongside.

A recipe to make at home.

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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.