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Crab Cakes with Dipping Sauce

Serves 12
Ready in 25 mins
Prep time 15 mins
Cooking time 10 mins
199 calories per serving


> 1 (12 oz) can fresh crabmeat
> 2 tsp Tabasco sauce
> 4 tbsp mayonnaise
> 1 tsp paprika
> 9 tbsp bread crumbs
> 1 lemon
> 1.5 tbsp flat-leaf parsley
> 1 egg
> 2 tbsp butter
> 1 1/2 cup aioli


In a bowl combine the crab with the tabasco, mayonnaise, paprika and 4 tbsp bread crumbs.
Scrub the lemon clean, grate and juice the lemon. Add the zest and 2 tbsp juice to the crab mixture. Stir.
Chop the parsley leaves and add 2/3 to the crab mixture. Season with salt and pepper to taste.
In a shallow dish crack the egg and whisk it with a fork. Put the remaining amount of bread crumbs in a second shallow dish.
Using damp hands shape 12 patties from the crab mix. Dip each into the beaten egg and then into the bread crumbs.
Heat the butter in a skillet and fry the crab cakes for about 8 min. After about 4 min. turn the crab cakes over. Do not over crowd the skillet. Mix the remainder of the parsley with the aioli.
Serve the crab cakes with the aioli.

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