Irresistible Baked Crab Cakes with Meyer Lemon Aioli Recipe

Crab cakes have upgradeed simple seafood into a culinary masterpiece that celebrates oceanic flavors.

Delicate maritime morsels blend rich, tender proteins with aromatic herbs and subtle seasonings.

Fresh ingredients elevate these golden-brown delicacies beyond ordinary expectations.

Carefully selected components create a harmonious balance between texture and taste.

Light preparation techniques preserve the delicate nature of premium seafood.

Each bite promises a burst of coastal inspiration that delights the palate.

Your next gathering deserves an irresistible appetizer that sparks conversation.

Pairing Baked Crab Cakes with Meyer Lemon Aioli

• Pair with Crisp White Wine: A chilled Sauvignon Blanc or Pinot Grigio complements the delicate crab meat and cuts through the richness of the aioli, creating a refreshing balance.
• Match with Zesty Citrus Salad: Prepare a light arugula salad with segments of fresh citrus like grapefruit or orange, dressed with a simple vinaigrette to enhance the Meyer lemon notes in the aioli.
• Serve with Herbed Quinoa Side: Create a light quinoa pilaf with fresh herbs like parsley and basil, mirroring the herb profile in the crab cakes and providing a nutritious, textural accompaniment.
• Complement with Sparkling Water Cocktail: Mix sparkling water with a splash of lime and a sprig of fresh mint to create a bright, effervescent drink that cleanses the palate between bites of the rich crab cakes.

Fun Variations of Baked Crab Cakes with Meyer Lemon Aioli

• Spicy Crab Cake Kick: Add diced jalapeños or a pinch of cayenne pepper to the mixture for a zesty heat that complements the delicate crab meat.
• Mediterranean-Style Crab Cakes: Replace Old Bay seasoning with za'atar, swap red onion for green onions, and mix in some crumbled feta cheese for a Mediterranean flavor profile.
• Gluten-Free Crab Cake Option: Substitute panko breadcrumbs with almond flour or gluten-free breadcrumbs to make the recipe accessible for those with gluten sensitivities.
• Herb-Infused Coastal Variation: Increase the herb content by adding fresh dill, chives, or tarragon to create a more complex, garden-fresh taste that enhances the seafood's natural flavors.

Baked Crab Cakes with Meyer Lemon Aioli

• Craft Gourmet Seafood: Elevate your home cooking with restaurant-quality crab cakes that deliver professional-level flavor and presentation in just minutes.
• Speed and Simplicity: Create an impressive dish with minimal effort, using a quick 10-minute prep and 8-minute baking time that guarantees delicious results without complex techniques.
• Flavor Explosion: Combine zesty Meyer lemon aioli, fresh herbs, and Old Bay seasoning to transform ordinary crab meat into a vibrant, multi-dimensional taste experience that tingles every taste bud.
• Healthy Protein Power: Enjoy a nutritionally balanced meal with 12 grams of protein, low carbohydrates, and carefully selected ingredients that provide satisfying nutrition without excess calories.

Key Ingredients for Baked Crab Cakes with Meyer Lemon Aioli

• Fresh Lump Crab Meat: Delicate seafood protein that forms the heart of the crab cake with its sweet and delicate flavor. Blue crab or Dungeness crab work best for authentic taste and texture.
• Panko Breadcrumbs: Light and crispy Japanese-style breadcrumbs that provide exceptional crunch and help bind the crab cake mixture. Look for fresh, high-quality breadcrumbs for best results.
• Celery, Red Pepper, Red Onion: Fresh vegetables that add crunch, color, and depth of flavor to the crab cake mixture. Choose crisp and vibrant vegetables for maximum taste.
• Parsley, Basil: Fresh herbs that contribute bright, fresh notes and enhance the overall flavor profile of the crab cakes.
• Mayonnaise: Creamy base that helps bind ingredients and adds richness to the crab cake mixture. Use high-quality, full-fat mayonnaise for best texture.
• Lemon Zest: Bright citrus element that provides a fresh, zesty undertone to the crab cakes.
• Old Bay Seasoning: Classic seafood spice blend that adds traditional coastal flavor and depth to the crab cakes.
• Salt, Pepper: Essential seasonings that enhance and balance the overall taste of the crab cake mixture.

How to Make Baked Crab Cakes with Meyer Lemon Aioli

Step 1: Prepare the Oven

• Crank up the oven to 500°F (260°C)
• Lightly spray a small baking sheet or pie tin with olive oil spray

Step 2: Create Flavor-Packed Aioli Base

• In a mixing bowl, combine
• Mayonnaise
• Lemon zest
• Old Bay seasoning
• Whisk until ingredients are thoroughly blended

Step 3: Build the Crab Cake Mixture

• Add to the aioli base
• Chopped celery
• Diced red pepper
• Minced red onion
• Chopped parsley
• Torn basil leaves
• Panko breadcrumbs
• Gently stir to combine ingredients

Step 4: Fold in Crab Meat

• Carefully incorporate crab meat into the mixture
• Avoid breaking apart the delicate crab meat
• Season with salt and pepper to taste

Step 5: Chill the Mixture

• Refrigerate the mixture for 20 minutes
• Alternatively, pop in the freezer for 10 minutes
• Chilling helps firm up the mixture for easier shaping

Step 6: Shape the Crab Cakes

• Use a 3-inch ring mold
• Pack the chilled mixture firmly into the mold
• Fill nearly to the top

Step 7: Bake to Golden Perfection

• Place molded crab cakes on the prepared baking sheet
• Slide into the hot oven
• Bake for approximately 8 minutes

Step 8: Rest and Transfer

• Remove from oven
• Let crab cakes rest on the baking sheet for 1 minute
• Carefully transfer to serving platter

Step 9: Plate with Flair

• Lightly smear aioli sauce on the platter
• Arrange crab cakes golden side facing up

Step 10: Final Garnish

• Drizzle additional aioli over the crab cakes
• Sprinkle fresh parsley sprigs
• Dust with an extra dash of Old Bay seasoning

Enjoy your restaurant-quality crab cakes with a bright, tangy lemon aioli!

Tips for Perfecting Baked Crab Cakes with Meyer Lemon Aioli

• Chill for Structure: Refrigerate the mixture before forming cakes to help them hold together and prevent crumbling during baking.
• Handle Crab Gently: Mix crab meat carefully to maintain large, delicate chunks and prevent breaking the meat into tiny pieces.
• Use High Heat: Bake at 500°F to create a crispy golden exterior while keeping the inside moist and tender.
• Choose Fresh Ingredients: Select high-quality, fresh lump crab meat for the best flavor and texture in your crab cakes.
• Perfect Molding Technique: Press the mixture firmly into the ring mold to create compact, uniform cakes that cook evenly and look professional.

Storing and Reheating Baked Crab Cakes with Meyer Lemon Aioli

• Refrigerate: Place leftover crab cakes in an airtight container within 2 hours of cooking. Store in the refrigerator for up to 2-3 days to maintain optimal freshness and food safety. Wrap each cake individually in plastic wrap before placing in the container to prevent moisture and preserve texture.
• Reheating Oven Method: Preheat your oven to 375°F (190°C). Arrange crab cakes on a lightly greased baking sheet, spreading them evenly without overcrowding. Warm for 10-12 minutes until heated through and crispy, turning once halfway to ensure even heating. This method helps restore the original crispiness and prevents soggy results.
• Freezing Option: Freeze uncooked or cooked crab cakes for maximum 1 month.

Baked Crab Cakes with Meyer Lemon Aioli Recipe

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4.7 from 36 reviews

• Total Time: 28 minutes
• Yield: 4 1x

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Description

Maryland-style crab cakes showcase delicate blue crab meat blended with subtle seasonings and a golden crisp exterior. Paired with zesty Meyer lemon aioli, these elegant appetizers promise a coastal culinary experience you’ll savor with pure delight.

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Ingredients

Scale 1x2x3x

Main Seafood Ingredients:

• 0.5 lb (226 grams) cooked jumbo lump crab
• 3 tablespoons real mayonnaise

Vegetables and Herbs:

• 0.25 cup (40 grams) finely chopped celery
• 0.25 cup (40 grams) finely chopped red onion
• 0.25 cup (40 grams) finely chopped red pepper
• 2 tablespoons fresh chopped parsley
• 1 tablespoon fresh chopped basil
• Zest of 0.5 lemon

Binding and Seasoning Ingredients:

• 0.25 cup (30 grams) panko breadcrumbs
• 0.25 teaspoon Dijon mustard
• Old Bay seasoning, to taste

For the Aioli:

• 1 cup (240 milliliters) good quality mayonnaise
• Meyer lemon juice or regular lemon juice, fresh
• Salt and pepper, to taste

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Instructions

1. Prepare the oven by heating to 500°F (260°C) and lightly coat a small baking sheet or pie tin with olive oil spray.
2. Create a flavor base by whisking mayonnaise, freshly grated Meyer lemon zest, and Old Bay seasoning until thoroughly integrated.
3. Fold in finely diced celery, vibrant red bell pepper, delicate red onion, chopped fresh parsley, fragrant basil, and crisp panko breadcrumbs, stirring gently to maintain ingredient integrity.
4. Tenderly incorporate lump crab meat into the mixture, taking care not to break the delicate meat, then season with salt and pepper to taste.
5. Refrigerate the mixture for 20 minutes or briefly freeze for 10 minutes to help the cakes hold their shape and enhance flavor melding.
6. Compress the chilled mixture firmly into a 3-inch ring mold, filling it nearly to the top to ensure compact crab cakes.
7. Carefully transfer the filled molds onto the prepared baking sheet and roast in the scorching oven for 8 minutes until golden and crisp.
8. Allow the crab cakes to rest momentarily on the baking sheet for one minute after removing from the oven to stabilize their structure.
9. Artfully spread a thin layer of Meyer lemon aioli on a serving platter, then position the golden-brown crab cakes with their most attractive side facing upward.
10. Elevate the presentation by drizzling additional aioli, garnishing with delicate fresh parsley sprigs, and sprinkling a final dash of Old Bay seasoning for an extra flavor punch.

Notes

• Chilling the mixture helps bind ingredients together, preventing crumbly crab cakes.
• Freezing briefly creates a firmer texture that holds shape during baking.
• Using a ring mold ensures uniform size and professional-looking presentation.
• High oven temperature guarantees crispy exterior while maintaining moist interior.
• Letting crab cakes rest briefly after baking helps them set and maintain structural integrity.
• Serving on aioli-smeared platter adds an elegant visual and flavor enhancement.

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Category: Appetizer, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 280 kcal
• Sugar: 1 g
• Sodium: 500 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 1 g
• Protein: 12 g
• Cholesterol: 60 mg