Crab Cakes with Lemon Herb Aioli
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Cook time: 
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Serves: Makes approx 8 crab cakes
 
Ingredients
  • 1 lb lump crabmeat (dungeness or king)
  • ½ C 0% greek yogurt
  • 1 clove garlic, minced
  • ¼ C dijon mustard
  • juice and zest of 1 medium lemon
  • 1 large egg
  • 1 tsp old bay seasoning
  • 2 Tbsp chopped flat leaf parsley
  • 1 Tbsp finely chopped chives
  • 1 C panko breadcrumbs
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground pepper
  • 2-3 Tbsp good quality olive oil
For the Lemon Herb Aioli:
  • ½ C 0% greek yogurt
  • 1 clove garlic, minced
  • 1 Tbsp finely chopped chives
  • 2 Tbsp chopped flat leaf parsley
  • juice and zest of 1 medium lemon
  • ¼ tsp kosher salt
Instructions
  1. In a medium bowl add lump crabmeat. In a separate bowl add greek yogurt, dijon, garlic, lemon zest and juice, old bay seasoning, parsley, chives, ½ C panko, and S&P. Mix until thoroughly incorporated. Add in crabmeat and fold together until mixed.
  2. Form crab mixture into even size patties. Spread remaining panko on a plate. Evenly coat each side of crab cakes with panko.
  3. Heat a large skillet over medium high heat, add olive oil. When olive oil is heated add crab cakes. Flip crab cakes after 4-5 minutes, flipping when golden brown.
  4. Remove from grill pan and serve alongside lemon herb aioli.
For the Lemon Herb Aioli:
  1. While crab cakes are cooking add all aioli ingredients together in a bowl and mix until incorporated.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/crab-cakes-with-lemon-herb-aioli/