Crab cakes are a test of restraint. Too much filler and you lose the crab. Get it right and you get something that tastes mostly like the sea, held together by just enough of everything else.
The best wine with crab cakes here is the 2025 Clos du Soleil Fumé Blanc. It’s got that Sauvignon Blanc citrus and green herb thing going on, plus some weight from barrel time so it can handle the sear on the crab cakes without getting steamrolled by the lemon aioli.
Old Bay and Dijon do the seasoning work. Panko and parmesan hold the patties together. Sear first for the crust, then a short bake so the middle cooks through without drying out the edges.
The aioli is where the wine and the plate meet. Lemon in the glass, lemon in the sauce. That’s the whole trick.
A note on the crab:
Buy lump crab meat, not claw or backfin. Lump holds together in bigger pieces when you fold it in, and that’s what gives you actual chunks of crab instead of a fish patty with a rumor of crab in it. Fresh is better if you can get it, but good canned or pasteurized lump works fine. Just pick through it for shell no matter what it says on the label.
Crab Cakes with Lemon Aioli Recipe
An Okanagan food and wine recipe commissioned by Clos du Soleil to accompany the 2025 Clos du Soleil Fumé Blanc.
Every great recipe starts with mise en place. Take a minute to gather, measure, and prep your ingredients before you begin.
Crab Cakes with Lemon Aioli
These Crab Cakes with Lemon Aioli come together with lump crab, a little Old Bay, and just enough panko to hold everything in one piece. The result is a golden, crispy patty packed with sweet crab flavor and a bright, garlicky aioli to dip it in. Enjoy!
Ingredients
Lemon Aioli
- 2/3 cup Mayonnaise
- 2 Tbsp Lemon juice
- 1 tsp Lemon zest
- 1 tsp Dijon mustard
- 1 Garlic clove, minced
- 1/8 tsp Sea salt
- 1/4 tsp Freshly cracked black pepper
Crab Cakes
- 1 lb Lump crab meat
- 1/3 cup Mayonnaise
- 1 large Egg
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tsp Lemon zest, finely chopped
- 1 tsp Lemon juice
- 1/2 tsp Hot sauce
- 1 tsp Old Bay seasoning
- 1/8 tsp Sea salt
- 1/4 tsp Freshly cracked black pepper
- 1 Tbsp Green onions, thinly sliced (1/8-inch)
- 2 tsp Baby dill, finely chopped
- 1 tsp Italian parsley, finely chopped
- 1/3 cup Panko breadcrumbs
- 1/4 cup Grated Parmesan cheese
- 2 Tbsp Olive oil (for cooking)
Instructions
- In a medium bowl, combine the mayonnaise, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper. Whisk until smooth and well combined.
- Cover and refrigerate for at least 20 minutes to allow the flavors to meld. Stir before serving.
- In a large bowl, whisk together the mayonnaise, egg, and Dijon mustard until smooth.
- Add the Worcestershire sauce, lemon zest, lemon juice, hot sauce, Old Bay seasoning, salt, pepper, green onions, dill, parsley, panko breadcrumbs, and Parmesan cheese. Stir with a rubber spatula until well combined.
- Place the crab meat in a separate bowl and gently pick through it, removing any pieces of shell.
- Add the crab meat to the mayonnaise mixture and gently fold until evenly incorporated, being careful not to break up the lumps of crab.
- Divide the mixture into 6 equal portions and gently form into patties. Place them on a parchment-lined plate or tray, cover with plastic wrap, and refrigerate for at least 20 minutes or up to 6 hours. Chilling helps the crab cakes firm up, making them easier to handle during cooking.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Heat the olive oil in a large non-stick skillet over medium heat. Sear the crab cakes for 2–3 minutes per side, until golden brown.
- Transfer the crab cakes to the prepared baking sheet and bake for 6–8 minutes, or until heated through and lightly crisp on the outside.
- Serve warm with the Lemon Aioli and fresh lemon wedges. Enjoy!
Lemon Aioli
Crab Cakes
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 512Total Fat: 41gSaturated Fat: 8gUnsaturated Fat: 33gCholesterol: 131mgSodium: 1294mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 20g
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