Crab Cakes with Dijon-Horseradish Aioli

Crab Cakes with Dijon-Horseradish Aioli

This is a classic New England-style crab cake recipe, completely with tangy Dijon-Horseradish sauce to go with.

Course Appetizer, Main Course
Cuisine seafood
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Author Erica


For the crab cakes

  • 1 lb fresh lump crabmeat preferably blue crab
  • 1 cup panko breadcrumbs
  • 1 Tbs chopped fresh parsley
  • 2 Tbs mayonnaise
  • 1 Tbs fresh lemon juice
  • 1 tsp Old Bay
  • 2 tsp Grey Poupon Country Dijon Mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp onion powder
  • 1 egg lightly beaten
  • 2 Tbs unsalted butter
  • 2 Tbs extra virgin olive oil
  • fresh squeezed lemon if desired

For the Dijon-Horseradish Aioli

  • ½ cup mayonnaise I use olive oil-based mayo
  • 1 Tbs Dijon mustard
  • couple sprinkles Worcestershire sauce
  • ½ tsp prepared horseradish
  • pinch kosher salt


  1. Combine the ingredients for the aioli in a small bowl. Chill until ready to serve.
  2. In a bowl, combine all the ingredients up to and including the egg. Toss together lightly with a fork so that the crab doesn't completely break apart. Using your hands, form the crab mixture into 8 patties.
  3. Heat a large, nonstick over medium-high heat. Add the butter and olive oil, and wait for the butter to stop frothing. Using your hands, take a palmful of the crab mixture and form into a patty. Gently lay 4 formed crab cakes into the oil and cook until browned on one side. Gently flip over each crab cake and brown the other side. Remove to a plate. Cook the remaining 4 crab cakes. Serve with Dijon-Horseradish Aioli and fresh squeezed lemon. Yield: 8 crab cakes; 4 servings.