Description
These crispy crab cakes are packed with flavor and texture, featuring lump crab meat, mozzarella, and a hint of lemon. Serve them with a zesty lemon aioli for the perfect appetizer or main course.
Ingredients
Units
Scale
Crab Cakes:
- 2 tablespoons sour cream
- 2 tablespoons mayo
- 1 egg lightly beaten
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 lb. lump crab meat
- 1/2 cup shredded mozzarella
- 3 cloves garlic minced
- 2 tablespoons finely chopped green onions
- 2 cups panko bread crumbs divided
- 1/4 teaspoon salt and pepper
- Vegetable oil for frying
Lemon Aioli:
- 1/4 cup mayonnaise
- 1/4 cup full-fat Greek yogurt
- 1 tablespoon finely chopped green onions
- 1 tablespoon finely chopped dill
Instructions
- Crab Cakes: Add 1 cup of Panko bread crumbs to a shallow bowl and set aside.
- In a large bowl, combine sour cream, mayonnaise, beaten egg, Old Bay seasoning, and lemon juice. Stir until fully mixed.
- Add crab meat, mozzarella, garlic, 1 cup of panko bread crumbs, and chopped green onions. Season with salt and pepper, then stir until fully combined.
- Portion the mixture and shape into patties, then coat with panko bread crumbs.
- Freeze patties for 30 minutes, then fry in hot oil until golden brown.
- Lemon Aioli: Combine all ingredients in a bowl and mix well.
- Serve crab cakes with lemon wedges and Lemon Aioli for dipping.
Notes
- For best results, freeze crab cakes before frying to help them hold their shape.
- You can customize the seasoning in the crab cakes to suit your taste preferences.
Nutrition
- Serving Size: 1 crab cake
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 570 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 100 mg