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


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


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.