Baked Crab Cakes: 5 Easy Steps to the Best Meyer Lemon Aioli

Get ready to delight your taste buds with our incredible recipe for Baked Crab Cakes with Meyer Lemon Aioli. This dish combines the delicate sweetness of fresh crab with a bright, zesty homemade aioli, offering a gourmet experience right in your kitchen.

Forget the deep fryer; these crab cakes are baked to golden perfection, making them lighter, healthier, and easier to prepare without sacrificing any flavor. They’re perfect as an elegant appetizer or a satisfying main course for any occasion.

Introduction: The Perfect Crab Cake Experience

There’s something truly special about a perfectly cooked crab cake. The crispy exterior giving way to a tender, flavorful interior is an experience unmatched. When paired with a vibrant Meyer lemon aioli, it elevates the dish to new heights.

This recipe ensures a moist, flavorful crab cake every time, thanks to carefully selected ingredients and simple baking techniques. You’ll be amazed at how easy it is to achieve restaurant-quality results at home.

Why These Baked Crab Cakes Are The Best

Our Baked Crab Cakes with Meyer Lemon Aioli stand out for several reasons. Firstly, baking them means less mess and a lighter, healthier option compared to frying, while still achieving a beautiful golden crust.

Secondly, the use of Meyer lemons in the aioli brings a unique, sweeter, and less acidic citrus note than regular lemons, perfectly complementing the rich crab meat. It’s a game-changer! For more great recipes, Read our in-depth guide here.

Ingredients You’ll Need

For the Crab Cakes

1 pound lump crab meat, picked over for shells
1/2 cup panko breadcrumbs, plus more for coating
1 large egg, lightly beaten
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, chopped
1 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper to taste
2 tablespoons olive oil (for brushing)

For the Meyer Lemon Aioli

1/2 cup good quality mayonnaise
2 tablespoons fresh Meyer lemon juice
1 teaspoon Meyer lemon zest
1 clove garlic, minced
1/2 teaspoon Dijon mustard
Pinch of salt and white pepper

How to Make Baked Crab Cakes with Meyer Lemon Aioli: Step-by-Step

Creating these delightful Baked Crab Cakes with Meyer Lemon Aioli is straightforward. Follow these steps for perfect results every time.

Step 1: Prepare the Crab Cake Mixture

Gently combine crab meat, 1/2 cup panko, egg, mayonnaise, Dijon mustard, parsley, Old Bay seasoning, and Worcestershire sauce in a large bowl.
Season with salt and pepper. Be careful not to overmix, as this can break up the delicate crab lumps.

Step 2: Form the Crab Cakes

Shape the mixture into 8 equal patties, about 1-inch thick.
Lightly coat each patty with additional panko breadcrumbs. Place them on a baking sheet lined with parchment paper.
Brush the tops of the crab cakes lightly with olive oil.

Step 3: Bake the Crab Cakes

Preheat your oven to 400°F (200°C).
Bake for 15-20 minutes, or until golden brown and heated through.

Step 4: Prepare the Meyer Lemon Aioli

While the crab cakes are baking, whisk together mayonnaise, Meyer lemon juice, Meyer lemon zest, minced garlic, Dijon mustard, salt, and white pepper in a small bowl.
Taste and adjust seasoning as needed.

Step 5: Assemble and Serve

Carefully transfer the hot crab cakes to serving plates.
Drizzle generously with the fresh Meyer Lemon Aioli or serve on the side for dipping.
Garnish with extra fresh parsley or a slice of Meyer lemon.

Tips and Tricks for Perfect Crab Cakes

Use Quality Crab: The key to great crab cakes is good quality crab meat. Lump or jumbo lump crab meat provides the best texture and flavor. For more information on crab varieties, check out Food Network’s guide to crab.
Don’t Overmix: Gentle handling is crucial to keep the crab lumps intact, ensuring a tender, flaky interior.
Chill for Firmness: If time allows, chill the formed crab cakes for 15-30 minutes before baking. This helps them hold their shape better.
Adjust Seasoning: Always taste your mixture before forming the cakes (if using pasteurized crab). A little extra Old Bay or a pinch more salt can make a big difference.

Serving Suggestions

These **Baked Crab Cakes with Meyer Lemon Aioli** are incredibly versatile. Serve them as an appetizer alongside a crisp white wine, or make them the star of your meal.

Main Course: Pair with a light green salad, steamed asparagus, or roasted sweet potatoes.
Appetizer: Arrange on a platter with lemon wedges and a small bowl of extra aioli for dipping.
Sandwich: For a unique twist, serve a crab cake on a toasted bun with lettuce and a dollop of aioli.

FAQ

Can I make crab cakes ahead of time?

Yes, you can prepare the crab cake mixture and form the patties up to a day in advance. Store them covered in the refrigerator. Bake just before serving for the best results.

What if I can’t find Meyer lemons?

If Meyer lemons are unavailable, you can substitute with a mix of regular lemon juice (about 1.5 tablespoons) and a tiny splash of orange juice (0.5 tablespoon) along with regular lemon zest. This will mimic the sweeter, less tart profile of Meyer lemons.

Can I freeze baked crab cakes?

While best enjoyed fresh, baked crab cakes can be frozen. Allow them to cool completely, then wrap individually in plastic wrap and foil. Reheat from frozen in a 350°F (175°C) oven until warmed through, about 20-25 minutes.