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Crab Cakes, Aioli and Martha's Vineyard!

Delicious and easy New England Crab Cakes with Aioli!

Course Main Course
Cuisine American
Keyword classic recipe, easy dinner recipe, party recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Author Linda Spiker


For Aioli:

  • One cup mayo homemade or store bought
  • zest of one small lemon
  • juice of half a lemon
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • one garlic clove peeled and finely minced
  • 1 teaspoon hot sauce your favorite
  • 2 pinches sea salt
  • a few turns of freshly ground pepper

For Crab Cakes:

  • 1 pound lump crab meat excess water pressed out with paper towels
  • 1/3 cup prepared aioli
  • 1/3 cup finely chopped celery
  • 1 tablespoon chives finely sliced
  • 1 tablespoon parsley chopped
  • 1/3 cup panko bread crumbs gluten free friends opt for GF bread crumbs
  • pinch sea salt
  • pepper
  • 2-3 tablespoons butter olive oil or ghee


  • 3-4 eggs
  • 2 cups Panko bread crumbs gluten free friends opt for GF bread crumbs


To make aioli:

  1. Combine all ingredients in a bowl and whisk. Set aside

For Crab Cakes:

  1. Remove crab meat from container, place between paper towels and press until all excess water is removed.
  2. In a large bowl mix crab meat, 1/3 cup aioli, celery, 1/3 cup bread crumbs, chives, parsley, salt, and pepper until well combined. Form into discs with hands and set on a dish. You should have enough to make 8 cakes.


  1. Whisk eggs in a shallow bowl, place breadcrumbs in a separate bowl.
  2. Gently pick up crab cakes one at a time. Coat in egg and then dredge in panko breadcrumbs. If cake loses it's shape, no worries, gently press back into shape and set on dish.


  1. Heat cast iron skillet on medium/high heat for two minutes. Add enough butter, ghee or olive oil so bottom of pan is nicely coated. Allow to melt. When oil is hot add crab cakes to pan, when golden, turn. Lower heat if necessary. Cook second side until golden (usually 3-4 minutes a side). Add more butter/oil to pan if needed and cook second batch. Top with aioli and serve.