Seared King Crab Cakes with Lemon Aioli
Delicate crab cakes made with fresh king crab and fresh herbs, served with a zesty lemon aioli for an authentic Alaskan coastal experience. This alaskan-inspired seafood ready in about 40 minutes layers King crab meat, Fresh breadcrumbs, Large egg into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz King crab meat
- 1/2 cup Fresh breadcrumbs
- 1 Large egg
- 2 tbsp Fresh dill
- 1 tsp Lemon zest
- 2 tbsp Mayonnaise
- 1 tbsp Lemon juice
- 1 tbsp Olive oil
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: In a bowl, combine 8 oz flaked king crab, 1/2 cup fresh breadcrumbs, 1 large egg, 2 tbsp chopped dill, 1 tsp lemon zest, 1/4 tsp salt, and 1/4 tsp black pepper. Gently mix until just combined, ensuring crab pieces remain intact.
- Step 2: Divide mixture into 4 equal portions and shape into 1-inch-thick patties, pressing gently to hold together.
- Step 3: Heat 1 tbsp olive oil in a non-stick skillet over medium heat until shimmering and hot to the touch.
- Step 4: Carefully place crab cakes in skillet and sear for 4-5 minutes per side, until golden brown and crispy around the edges, turning only once to avoid breaking.
- Step 5: For aioli: In a small bowl, whisk 2 tbsp mayonnaise, 1 tbsp lemon juice, and 1/4 tsp lemon zest until smooth and creamy, ensuring no lumps remain.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Seared King Crab Cakes with Lemon Aioli take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Seared King Crab Cakes with Lemon Aioli?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Seared King Crab Cakes with Lemon Aioli?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Seared King Crab Cakes with Lemon Aioli for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Seared King Crab Cakes with Lemon Aioli?
Alaskan seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
