Crab cakes with a spicy lemon aioli
Prep time
Cook time
Total time
Recipe type: appetizer
Serves: 2
  • 1 cup of uncooked crab meat
  • 1 egg (beaten)
  • 3 tbsp mayonnaise
  • 1 tsp Franks Hot Sauce
  • 2 tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 tbsp Dijon mustard
  • ½ cup brad crumbs
  • ¼ tsp garlic powder
  • Flour for dusting
  • Spicy lemon aioli
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbsp Franks Hot Sauce
  • 1 tbsp Dijon mustard
  1. In a mixing bowl, lightly combine all of the ingredients for the crab cakes except the flour.
  2. Form the crab cake patties and dust with flour on both sides.
  3. Pour in enough vegetable oil to have ½ inch of oil in the bottom of a skillet. Heat the oil to medium high and carefully place each from cake in the skillet. Fry on both sides 3-4 minutes per side until a nice golden brown crust forms.
  4. For the aioli:
  5. Mix together all of the ingredients for the aioli to combine well. Serve as a dipping sauce for your crab cakes.
Recipe by Marlows Kitchen at