Crab cakes are one of those dishes everyone has an opinion about, and this version makes a strong case for becoming your new favourite. Sweet, juicy crab meat is folded with scallions, red pepper, a touch of mayo and Dijon, then coated in quick oats instead of breadcrumbs for a golden, gluten-free crust that’s crisp outside and tender inside.
Using oats as the binder and coating gives these crab cakes a subtle nutty flavour and a satisfying crunch, while still letting the crab shine. Quick oats help the mixture hold together without feeling heavy, and they brown beautifully in the pan. A light mixture of mayo, mustard, lemon juice, egg white, and seasoning keeps everything moist and flavourful without overwhelming the seafood, making these cakes feel both rich and surprisingly light.
The lemon aioli is the kind of simple sauce that makes the whole dish feel restaurant-worthy. Mayo, garlic, fresh lemon juice and zest come together in minutes for a creamy, tangy drizzle that cuts through the richness of the crab cakes and highlights their sweetness. A pinch of salt and freshly ground black pepper is all you need to balance it out. You can make the aioli ahead and stash it in the fridge so it’s ready the moment the crab cakes come out of the pan.
Because the recipe makes four generous crab cakes in about 30 minutes, it’s perfect for a relaxed appetizer, a light summer supper with salad, or a special weekend lunch. Fry them in a bit of canola oil until deep golden on each side, drain briefly on paper towel, and serve warm with a spoonful of lemon aioli over top or on the side for dipping.
Serve these crab cakes on a bed of greens, tucked into buns for crab cake sandwiches, or alongside roasted vegetables for a more filling plate. However you plate them, the combination of sweet crab, crisp oat crust, and bright lemon-garlic sauce delivers all the flavour and texture you want in a seafood treat, with a smart twist that makes them feel just a little more wholesome.
Recipe courtesy of Oats Everyday
Crab Cakes with Lemon Aioli
Ingredients
For aioli:
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 lemon juice
- 1 lemon zest
- salt to taste
- freshly ground black pepper to taste
For crab cakes:
- 1 1/2 cup quick oats, divided
- 2 Tbsp mayonnaise
- 1 Tbsp grainy Dijon mustard
- 1 egg white, beaten
- 1 Tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup red bell pepper, minced
- 3 scallions, thinly sliced
- 1 lb crabmeat
- 2 Tbsp canola oil for frying plus more if needed
Instructions
Lemon aioli:
- In a small bowl, whisk together mayonnaise, garlic, lemon juice and zest. Season to taste with salt and pepper. Refrigerate until serving.
Crab cakes:
- On a shallow plate, place 1 cup (250 mL) quick oats.
- In a large bowl, whisk together mayonnaise, mustard, lemon juice, egg white, salt and pepper. Stir in red pepper and scallions.
- Fold in crab meat and 1/2 cup (125 mL) quick oats.
- Form into patties, using approximately 1/4 cup (60 mL) of the mixture for each. Gently roll patties in oats, tapping off excess.
- Heat canola oil in a large skillet over medium high heat. Fry three or four at a time, turning once, until golden. Add additional canola oil, if needed.
- Drain on paper towel and keep warm. Serve with quick lemon aioli.
Hungry for More Oats? Explore These Delicious Recipes
Field Sprayers: How Crop Spraying Supports Food Production and the Environment  
