Crab Cakes with Lemon-Garlic Aioli

  • Active Time 20m
  • Total Time 30m
  • Rating ****


These moist and flavorful crab cakes are sure to become an all-time favorite….and the aioli dipping sauce is delicious.


  • 3/4 cup cracker meal or plain breadcrumbs
  • 1 small red pepper, finely chopped (about 1/3 cup)
  • 2 green onions, thinly sliced (about 1/4 cup)
  • 1 tablespoon chopped fresh parsley
  • 1 egg, beaten
  • 2 packets Swanson® Flavor Boost™ Concentrated Seafood Broth
  • 2 cans (6 ounces each) fancy lump crabmeat, drained
  • Freshly ground black pepper, to taste
  • 1/4 cup canola oil
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced


Mix 1/2 cup cracker meal, red pepper, onions, parsley, egg, concentrated broth and crabmeat in a medium bowl. Season with the black pepper.

Shape the crabmeat mixture into 5 (3/4-inch thick) patties. Coat the patties with the remaining cracker meal.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the patties and cook for 10 minutes or until golden brown on both sides.

Stir the mayonnaise, lemon juice and garlic in a small bowl and season with the black pepper. Serve the aioli with the crab cakes.

Recipe reprinted by permission of All rights reserved.

RecID 11951

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