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Crab Cakes with Lemon Aioli

Crab Cakes with Lemon Aioli


1 (4 ounce) package Idahoan(R) Butter & Herb or Roasted Garlic Mashed Potatoes
1 egg, lightly beaten
1/3 cup green onions, chopped
1/4 cup red bell pepper, diced
1 tablespoon Italian parsley, coarsely chopped
2 teaspoons Dijon mustard
1 1/2 teaspoons Old Bay Seasoning(TM)
1 teaspoon lemon pepper seasoning
16 ounces cooked crab meat*
1 cup panko (Japanese-style breading)
1 tablespoon butter
1 tablespoon vegetable oil
Watercress leaves (optional)
Lemon Aioli:
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
1/2 teaspoon ground coriander


Prepare mashed potatoes following package directions, set aside to cool.
Preheat oven to 300 degrees F.
In a large bowl, combine egg, green onions, red bell pepper, parsley, mustard, and seasonings.
Add crab meat and mix well.
Blend in cooled potatoes until well distributed.
Shape into 2-inch wide patties. Press panko breading onto both sides of each patty. In a large skillet, heat 1 teaspoon each of the butter and oil over medium heat.
Add patties and cook for about 4 minutes on each side until golden and heated through.
Transfer crab cakes to a baking sheet. Keep warm in oven.
Repeat with the remaining butter, oil and patties.
To make lemon aioli, combine all ingredients and mix well. Cover and chill. Can be made a day ahead.
Serve warm on a bed of watercress with Lemon Aioli.

Enjoy !