Crab Cakes with Lemon Aioli

Phew.. almost the weekend friends! How are you? 🙂

Today I made a freaking amazing, fresh, yummy dinner. We haven’t been doing great on our pre-wedding diet. We went on a little birthday getaway almost two weeks ago and our diet still thinks we’re on vacation (will post about that soon). You know when you go on vacation… and you just keep eating like your on vacation. *sigh* Whoops! This was a nice dinner to remind me that eating healthy can be yummy! 

Ok… to the food! As you can see I put the crab cakes right on top of the arugula salad. This was awesome because I can get a little sensitive to fish tastes. With the crab cake on top of the salad it soaks up a bunch of the lemon juice and olive oil that you put on the salad. Yummy and no fish taste. 👍 The aioli is also super good on the cakes and the potatoes. I hardly put a dent in that little dish you see in the picture, but it felt like I was getting a lot of aioli in each bite! 

And O-M-G these potatoes. It’s amazing how a little olive oil and a few seasonings can make something so amazing. I try to stick with sweet potatoes but I had to indulge today with these beauties. I used the fingerling potatoes from Trader Joes and they are def similar to a yukon potato. Yukons are hands down my favorite. They have that sweet buttery taste, without all the butter. 

I also used something new from Trader Joes (yes.. I’m obsessed with TJ’s). Frozen Crab! Hmmmm..they have frozen crab?!?! Okay.. I’ll try almost anything once. It turned out to be super good and was way less messy then the canned crab. It was pretty affordable too. I think it was about $6 for 8 ounces. Not bad! 

🤤🤤🤤 I could just eat these potatoes everyday.. breakfast.. lunch and dinner! Roasted potatoes are my weakness! I guess it’s better than potato chips, right?!? 

Hope you guys enjoy this dish. If you recreate this be sure to tag me on Instagram @love.for.greens or use hashtag #loveforgreens. 

xoxo – Jen 

 

Crab Cakes with Lemon Aioli

Crab cakes set on a bed of lemony arugula salad with a side of fingerling potatoes with lemon aioli dipping sauce

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 people

Ingredients

Potatoes, Salad and Sauces

  • 8 oz Grape Tomatoes
  • 4 Green Onions
  • 2 cloves Garlic
  • 24 oz Fingerling Potatoes
  • 2 Lemons
  • 4 oz Mayo
  • 2 tsp Dijon Mustard
  • 2 oz Arugula
  • Salt, Pepper, Oregano, Paprika
  • 2 tbsp Olive Oil

Crab Cakes

  • 8 oz Crab Meat
  • 1 Egg
  • 2 tbs Lemon Juice
  • 3 tbsp Mayo
  • 1 tbs Sriracha
  • 2 tbsp Fresh Parsley
  • 1/2 cup Chopped Green Onions
  • Salt and Pepper to taste
  • 2 tbsp Olive Oil

Instructions

Potatoes, Salad and Sauces

  1. Preheat oven to 425 degrees

    Wash and cut potatoes in half lengthwise, cut tomatoes in half lengthwise, chop green onions, mince garlic, zest lemon and squeeze lemon juice.

    Toss potatoes on baking sheet with olive oil, salt, pepper, oregano, paprika. Roast in oven for 25 minutes. 

    Stir together mayo, mustard, half the lemon juice, half the lemon zest and garlic in small bowl. Season with salt and pepper. 

    Move to the crab cake instructions.


Crab Cakes

  1. Add all ingredients (except olive oil) to a bowl and mix it all together. 

    Add olive oil to skillet and turn to medium heat. Once hot, place patties into skilled  and cook until golden brown, about 5 minutes per side. 

    Plate the arugula with a drizzle of lemon juice, lemon zest, and lemon juice. Place crab cakes on top of arugula. 

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