• 8 oz. cooked crabmeat
  • fresh lemon juice (optional)
  • 2 tblsp minced green onions
  • garnish with chives
  • 2 tblsp red peppers diced small
  • 1/2 cup plus tblsp panko crumbs
  • Red Pepper Aioli:
  • 1 teas. Old Bay seasoning
  • 2 teas. chopped piquillo pepper (or red)
  • 1 to 2 tblsp mayonnaise
  • 1/4 teas. chopped garlic
  • 1 teas. lemon juice
  • 1 tblsp mayonnaise
  • 1 egg
  • 1/4 teas. fresh lemon juice
  • nonstick spray
  • salt to taste


1 - Preheat oven 425. Mix crab with green onions, bell pepper, parsley, 3-4 tblsp of the panko, Old Bay seasoning, mayo, lemon juice and egg. Using about 1 tblsp of mixture for each, form small bit sized crab cakes. (these may be made up to 2 days ahead)

2 - Just before cooking, dredge each cake in the remaining panko crumbs. Spritz nonstick spray on both sides of each cake. Place the cakes on baking sheet and bake until browned and cooked through, about 15 min. (turn once)

3 - Alternatively, fry each in a little bit of oil. To serve, top each with a little lemon juice and the aioli.

4 - Red Pepper Aioli: Mash the pepper and garlic to a puree in a mortar and pestle. Stire in mayo and lemon juice. Season with salt.

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Submitted 6/1/06.
Source: DesktopCookbook
Submitted By: Joe Lindwall
Crab Cakes and Aioli