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Lemony Crab Cakes with Citrus Aïoli

Lemony Crab Cakes with Citrus Aioli Recipe

1 (8-ounce) package claw crabmeat
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon minced fresh dill
1 tablespoon minced green onion
1 tablespoon minced shallot
2 teaspoons lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon coarse salt
1/2 teaspoon ground black pepper
3 cups panko (Japanese bread crumbs), divided
1/2 cup mayonnaise
2 tablespoons butter, melted
1/2 cup olive oil
Citrus Aïoli (see Download for recipe)
Garnish: fresh parsley leaves, lemon slices

• In a medium bowl, combine crabmeat, parsley, chives, dill, green
onion, shallot, lemon zest, lemon juice, salt, pepper, 1 cup
panko, and mayonnaise; toss gently to combine. Stir in melted
butter. Divide mixture into 16 equal portions, and pat into
2-inch rounds*. Dredge each round in remaining panko to coat.
Set aside.
• In a 10-inch nonstick skillet, heat olive oil over medium-high
heat. Fry crab cakes for 3 to 4 minutes per side until lightly
browned. Drain on paper towels. Garnish with fresh parsley,
and place on a lemon slice, if desired. Serve immediately with
Citrus Aïoli.

*For perfectly round crab cakes, press mixture into a 2-inch round
biscuit cutter to shape.

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