April 2026 · Appetizers & Hors d’Oeuvres
Crispy Crab Cakes
with Meyer Lemon Aioli
Coastal favorite. Refined finish.
A coastal classic: lump crab, panko, fresh herbs, and a bright citrus aioli.
Prep Time
25 minutes
Serves
6 (12 cakes)
Style
Appetizer · Plated · Passed
Perfect For
Cocktail Hour, Corporate Receptions
- 1
Combine mayo, egg, Dijon, Old Bay, chives, and lemon zest in a bowl.
- 2
Gently fold in crab and panko — keep the lumps intact.
- 3
Form into 12 even cakes; chill 15 minutes to firm.
- 4
Sear in oil over medium-high until deeply golden, about 3 minutes per side.
- 5
Whisk aioli ingredients together; serve under or beside each cake.
From Chef JC
“Resist the urge to overmix. The cakes should feel barely held together when they hit the pan — that’s how you keep them tender.”
Chef JC Loggins
Brut Champagne
Cuts through the richness without overpowering the crab.
Cucumber Gin Martini
Cool and herbaceous — a great cocktail-hour pairing.
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