Jumbo Lump Crab Cakes with Meyer Lemon Aioli

Serves: 2


1 cup Jumbo lump crab
1 cup Panko bread crumbs
¼ cup Meyer lemon juice
1 each Meyer lemon
2 each Eggs
¼ cup melted butter
1 tablespoon Canola oil
1-teaspoon Salt
1-teaspoon Pepper
1 tablespoon Cajun Seasoning


  1. Gather all necessary ingredients and a large mixing bowl.
  2. To the mixing bowl add crabmeat, ½ of the breadcrumbs, lemon juice, salt, pepper and Cajun seasoning.  Toss briefly to combine ingredients.
  3. Whisk together the eggs and butter, gently fold into the crab mixture, forming dough.  Add bread crumbs if too wet.
  4. Mold your crab cakes by hand using palm sized amounts of the mixture.  Form into pucks.
  5. Pan sear your crab cakes with a bit of oil for 5 minutes on each side, forming a golden brown crust.
  6. Drizzle Meyer lemon and cilantro aioli over the top and enjoy!
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