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Crab Cakes with Lemon Aioli


"Add a crisp green salad and dinner is ready with this recipe for Crab Cakes with Lemon Aioli!"
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servings 215 cals
Original recipe yields 10 servings (10 crab cakes)

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  1. Prepare mashed potatoes following package directions, set aside to cool.
  2. Preheat oven to 300 degrees F.
  3. In a large bowl, combine egg, green onions, red bell pepper, parsley, mustard, and seasonings.
  4. Add crab meat and mix well.
  5. Blend in cooled potatoes until well distributed.
  6. Shape into 2-inch wide patties. Press panko breading onto both sides of each patty. In a large skillet, heat 1 teaspoon each of the butter and oil over medium heat.
  7. Add patties and cook for about 4 minutes on each side until golden and heated through.
  8. Transfer crab cakes to a baking sheet. Keep warm in oven.
  9. Repeat with the remaining butter, oil and patties.
  10. To make lemon aioli, combine all ingredients and mix well. Cover and chill. Can be made a day ahead.
  11. Serve warm on a bed of watercress with Lemon Aioli.


  • ** Instead of 16 oz. cooked crab meat, you can substitute three 6 oz cans lump crabmeat, drained and cartilage removed.

Nutrition Facts

Per Serving: 215 calories; 15.3 g fat; 11.8 g carbohydrates; 10.3 g protein; 55 mg cholesterol; 474 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I thought potatoes in crab cakes would be an interesting twist, but they didn't turn out to be a great choice. The potatoes overpowered the crab and gave the cakes a mushy, mealy texture, but t...