ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crab Cakes with Aïoli

Photo: Sully Sullivan; Styling: Tara Guérard
Prep time 30 mins
Cook time 15 mins
Cool time 5 mins
Yield Makes 1 1/2 dozen


  • 1 tablespoon olive oil
  • 1 cup yellow onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 2 tablespoons chopped green onions
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons creole mustard
  • 1/4 cup fresh lemon juice, divided
  • 1 pound lump crab, picked
  • 2 egg yolks
  • 1 cup vegetable oil, divided
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce
  • 1 teaspoon seafood seasoning
  • 1 cup fine breadcrumbs, divided
  • 9 mini biscuits, split
  • 18 slices yellow or red Roma tomatoes
  • 1 cup arugula leaves

How to Make It

  1. Heat olive oil in a skillet over medium heat. Add onion and celery. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté 5 minutes. Stir in garlic; sauté 2 minutes. Remove from heat; cool 5 minutes.

  2. Combine onions, cheese, mustard, and 2 tablespoons lemon juice in a large bowl. Fold in crab. Fold reserved onion mixture into crab mixture. Set aside.

  3. Combine egg yolks, 2 tablespoons lemon juice, remaining 1/4 teaspoon salt, and white pepper in a food processor; process until smooth. With processor running, pour oil through food chute in a slow, steady stream, and process until thick. Pulse in Worcestershire and hot sauce.

  4. Stir in 1/2 cup aïoli mixture and 1/2 cup breadcrumbs. Form into 18 patties, about 1/4 cup each.

  5. Combine remaining 1/2 cup breadcrumbs and seafood seasoning in a shallow dish. Dredge crab cakes in seasoned breadcrumbs.

  6. Heat half of remaining oil in a large nonstick skillet over medium-high heat. Fry half of crab cakes in hot oil 2 to 3 minutes on each side until golden brown. Drain on paper towels. Repeat with remaining oil and cakes.

  7. Place tomato slice on half of biscuit. Top with crab cake; dollop with aïoli and top with arugula leaves. Skewer with long wooden or bamboo pick to secure. Repeat.

Daniel Island Club, Charleston, South Carolina