Crab Cakes with Lemon Aioli
There are as many opinions about crab cakes as there are recipes. Our crab cakes feature sweet, juicy crab meat, coated in oats instead of breadcrumbs for a golden, gluten-free crust.
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Servings: 4 crab cakes
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.
Nutrition Facts
Crab Cakes with Lemon Aioli
Serving Size
1 crab cake
Amount per Serving
Calories
546
% Daily Value*
Fat
38
g
58
%
Saturated Fat
5
g
31
%
Cholesterol
63
mg
21
%
Sodium
1534
mg
67
%
Potassium
457
mg
13
%
Carbohydrates
26
g
9
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
27
g
54
%
* Percent Daily Values are based on a 2000 calorie diet.