Monday, March 14, 2011

Crab Cakes with Lemon Aioli

Lemon Aioli
1/2 C mayo
1 clove garlic, minced
Juice of one lemon
Zest of one lemon
1 t salt
1/4 t ground black pepper

Mix all together. Refrigerate for at least an hour before serving.

Crab Cakes
Olive oil

Heat olive oil in a saucepan over medium heat. Remove the crab cakes from their packaging. While the meat is delicious, the cakes lose their form. I found if I used a 1/3 measuring cup and reformed the cake in that, then flipped it into the saucepan, it maintained its shape.

Cook on both sides until browned.

Serve immediately.

Disclosure: I used Certified Steak & Seafood Company crab cakes because they were sent to me as part of their March Nutrition Month blogger campaign. Other than them not keeping their shape, they were very fresh.


  1. I'd love to see a picture of these yummy sounding bites!

  2. Is the picture not showing up?! It's there...I promise it's there!