Craving crab cakes? You don’t have to go to a restaurant when it’s so easy to make our baked crab cakes at home.

We made basil aioli to add a sweet and delicate flavor. It’s simple to do with fresh chopped basil, lemon juice, garlic and light mayonnaise, blended in a food processor for a smooth sauce.

Our baked crab cakes are yummy, super easy to prepare and way healthier than a fried version.

A plate of baked crab cakes, ready to serve

Crab Cakes with Basil Aioli Recipe

Our baked crab cakes are a delicacy fit for any restaurant, yet easy enough to prepare at home. Light mayo and yogurt make a basil aioli that’s stupendous!


Yield: 8 patties
5 from 2 ratings
Leave a Review

basil aioli (fancy word for garlic mayo)

crab cakes


  • Pour mayo, basil, garlic and lemon juice in food processor and pulse until basil is well incorporated into mayo then set aside.
  • Preheat oven to 350 degrees. Meanwhile, sauté bell pepper, green onions and garlic in olive oil over medium high heat until softened (about 3-4 minutes).
  • Remove from heat and place in separate mixing bowl. Stir in Greek yogurt, Dijon mustard, hot sauce, seasoned salt, salt and pepper. Add ¼ cup of the basil aioli, mix well. Add panko, stir to combine then fold in crab meat.
  • Divide mixture evenly to form 8 patties and place on a parchment paper-lined baking sheet.
  • Bake 15 minutes or until heated through and serve with remaining basil aioli.


When using fresh crab, soak it in milk to prevent the meat from getting a chewy texture.
Calories: 248kcal, Carbohydrates: 22g, Protein: 8g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Cholesterol: 24mg, Sodium: 1036mg, Potassium: 26mg, Fiber: 2g, Sugar: 2g
Tried this recipe?Mention @EverydayDishes or tag #everydaydishes!

Baked Crab Cakes Recipe