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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.
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Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Appetizer, Main Course
Cuisine seafood
Servings 4


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
  • ½ 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


  • Combine the ingredients for the aioli in a small bowl. Chill until ready to serve.
  • 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.
  • 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.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!