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

Cook Time: 15 minutes
Total Time: 15 minutes
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!
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Ingredients
 

Yield: 8 patties
5 from 2 ratings
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basil aioli (fancy word for garlic mayo)

  • 3/4 cup light mayonnaise
  • 3 Tbsp fresh basil leaves, chopped
  • 2 tsp lemon juice
  • 1 small clove garlic, minced

crab cakes

  • 1 lb crab meat
  • 2 Tbsp olive oil
  • 1/2 cup red bell pepper, diced
  • 3 green onions, sliced
  • 1 clove garlic, minced
  • 1/4 cup basil aioli, (recipe above)
  • 1/2 cup Greek yogurt
  • 2 tsp Dijon mustard
  • 1/2 tsp hot sauce
  • 1 tsp seasoned salt
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1 cup panko

Instructions
 

  • 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.

Notes

When using fresh crab, soak it in milk to prevent the meat from getting a chewy texture.
Author: Cheryl Najafi
Course: dinner
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
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Baked Crab Cakes Recipe