Plate of breaded crab cakes with lemon wedges and a bowl of dipping sauce on a light surface

Crab Cakes with Dijon Garlic Aioli

Name: Crab Cakes with Dijon Garlic Aioli | Thermador Recipes by Ranges
Ingredients: 1 pound jumbo lump crab meat; 1 large egg; 2 tablespoons mayonnaise; 1/3 cup bread crumbs; 1/4 cup minced fresh onion; 1 large clove garlic, minced; 1/4 cup minced flat leaf parsley; 3/4 cup minced red bell pepper; 1 teaspoon fresh minced dill leaves; 1 teaspoon Worcestershire sauce; 1/2 teaspoon hot sauce; zest of 1 medium lemon; 1/2 teaspoon paprika; salt, to taste (about 1/4 teaspoon); fresh cracked black pepper, to taste; 2 beaten eggs, for dipping; 2 cups panko bread crumbs, for coating crab cakes; Oil for frying; Optional, lettuce leaves or shredded cabbage for garnish base; 1 cup mayonnaise; 1 tablespoon dijon mustard; 1 clove garlic, crushed or finely minced; 1/4 teaspoon cayenne pepper; 1/4 dried thyme; Salt, to taste; Fresh cracked black pepper, to taste

Picture a crab cake that’s all sweet, tender lump crab meat on the inside and a golden, crispy crust on the outside—this crab cakes recipe shows you how to get that balance at home. With a light hand on the binder and a quick pan-sear on your Thermador range for steady, precise heat, you’ll preserve the delicate crab flavor while building a beautiful sear. Serve them as an elegant appetizer or a simple weeknight main with lemon and a tangy remoulade—small effort, big payoff for seafood lovers.

Ingredients

14 crab cakes:

For Crab Cake:

1 pound jumbo lump crab meat

1 large egg

2 tablespoons mayonnaise

1/3 cup bread crumbs

1/4 cup minced fresh onion

1 large clove garlic, minced

1/4 cup minced flat leaf parsley

3/4 cup minced red bell pepper

1 teaspoon fresh minced dill leaves

1 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce

zest of 1 medium lemon

1/2 teaspoon paprika

salt, to taste (about 1/4 teaspoon)

fresh cracked black pepper, to taste

For Batter and Frying:

2 beaten eggs, for dipping

2 cups panko bread crumbs, for coating crab cakes

Oil for frying

Optional, lettuce leaves or shredded cabbage for garnish base

For Dijon Garlic Aioli:

1 cup mayonnaise

1 tablespoon dijon mustard

1 clove garlic, crushed or finely minced

1/4 teaspoon cayenne pepper

1/4 dried thyme

Salt, to taste

Fresh cracked black pepper, to taste

Instructions

Crab Cake

Step 1: In a large bowl, gently stir together all the crab cake ingredients (except for frying ingredients) in a large bowl. In two medium bowls: add beaten eggs in one bowl and the panko bread crumbs in other bowl. Set aside.

Step 2: Ball together about 2-3 tablespoons of the crab mixture and then flatten the ball into a patty. Gently dip the crab patty in the beaten egg mixture and the coat with the panko. Repeat forming and coating crab cake patties with the remaining crab mixture until all of the crab cakes are formed.

Step 3: In a large sauce pan over medium high heat, heat about 1/2-inch of oil to 375 degrees F. Gently place a single layer of crab cakes in the sauté pan and cook each side until golden brown, about 3 minutes per side. Drain on paper towels. Repeat with the remaining crab cakes.

Step 4: If desired, place the lettuce leave or shredded cabbage on a serving platter. Place the crab cakes on the lettuce/cabbage and serve with the dijon garlic aioli.

Dijon Garlic Aioli

Whisk together the mayonnaise dijon mustard, garlic, cayenne, and thyme until well combined. Season to taste with salt and pepper. Store covered in the refrigerator until ready to serve.

Crab Cakes with Dijon Garlic Aioli

Ingredients

Instructions

Crab Cake

Dijon Garlic Aioli

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