Crab Cakes with Lemon Aioli

There are as many opinions about crab cakes as there are recipes. Our crab cakes feature sweet, juicy crab meat, coated in oats instead of breadcrumbs for a golden, gluten-free crust.
Course Appetizers and Snacks
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 crab cakes


For crab cakes:

  • 1 lb crabmeat (500 g)
  • 3 scallions, thinly sliced
  • 1/2 cup red bell pepper, minced (125 ml)
  • 2 Tbsp mayonnaise (30 ml)
  • 1 Tbsp grainy Dijon mustard (15 ml)
  • 1 Tbsp fresh lemon juice (15 ml)
  • 1 egg white, beaten
  • 1 1/2 cup quick oats, divided (375 ml)
  • 1/2 tsp salt (2.5 ml)
  • 1/4 tsp pepper (1.5 ml)
  • 1 large egg, beaten
  • 2 Tbsp canola oil for frying, plus more if needed (30 ml)

For aioli:

  • 1/2 cup mayonnaise (125 ml)
  • 1 clove garlic, minced
  • Juice and zest of one lemon
  • Salt and freshly ground black pepper, to taste.


Lemon aioli:

  1. In a small bowl, whisk together mayonnaise, garlic, lemon juice and zest. Season to taste with salt and pepper. Refrigerate until serving.

Crab cakes:

  1. Place 1 cup quick oats onto a shallow plate.
  2. In a large bowl, whisk together mayonnaise, mustard, lemon juice, egg white, salt and pepper. Stir in red pepper and scallions.
  3. Fold in crab meat and 1/2 cup quick oats.
  4. Form into patties, using approximately 1/4 cup of the mixture for each. Gently roll patties in oats, tapping off excess.
  5. Heat canola oil in a large skillet over medium high heat. Fry three or four at a time, turning once, until golden. Add additional canola oil, if needed.
  6. Drain on paper towel and keep warm. Serve with quick lemon aioli.

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