Lump Crab Cakes with Garlic Aioli
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Cook time: 
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Serves: 8 crab cakes with aioli
Crab Cakes:
  • 1 tsp dry mustard
  • 1 tsp prepared horseradish
  • 1 tsp Dijon mustard
  • ⅓ cup low-fat mayonnaise
  • 1 egg, lightly beaten
  • 2 tsp Worcestershire sauce
  • 1 tsp hot sauce, such as Tabasco
  • 2 tsp Old Bay Seasoning
  • 1 lb fresh lump crab meat
  • ½ cup fine-crushed saltine crackers
  • ½ cup mayonnaise
  • 3 cloves garlic, minced
  • Juice from ½ lemon
  • 1 tsp lemon rind
  • ¼ tsp black pepper
  1. Preheat oven to 400 degrees F.
  2. In a large bowl mix together the dry mustard, horseradish, Dijon, mayonnaise, egg, Worcestershire, hot sauce, and Old Bay seasoning until well combined. Gently fold in the crab meat and crackers until just combined, keeping large pieces of crab intact.
  3. Line a baking sheet with parchment paper or coat with cooking spray. Using your hands or an ice cream scoop, form crab mixture into 8 small patties and place on the prepared baking sheet.
  4. Bake crab cakes for 20-25 minutes or until nicely browned.
  5. Meanwhile, whisk together the aioli ingredients in a small bowl. Refrigerate until ready to serve.
Nutrition Information
Serving size: 1 crab cake with aioli Calories: 101 Fat: 2.5 Carbohydrates: 7.5 Sugar: 1.3 Sodium: 541 Fiber: 0.1 Protein: 12.3 Cholesterol: 87
Recipe by Prevention RD at