You can prepare these crab cakes ahead of time

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and reheat just before serving. To freeze, cook as instructed, cool completely, then freeze uncovered until firm. Wrap the frozen cakes well, seal in zipper-top freezer bags, and return them to the freezer.

To reheat, set the frozen crab cakes on a baking sheet in a 350°F oven and cook until heated through.We featured these crab cakes in our Valentine’s Day All-Star Recipes photo gallery. For more, check out our Mini Cornbread CrabcakesHot Crab Dip, and Corn Fritter recipe.




For the aioli:

  • 1 cup mayonnaise
  • Finely grated zest of 1 medium lemon (or 1 teaspoon packed)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon finely chopped cilantro
  • 1 medium garlic clove, minced
  • 1/8 teaspoon cayenne pepper
  • Kosher salt
  • Freshly ground black pepper

For the crab cakes:

  • 1/3 cup finely diced celery
  • 1 tablespoon minced fresh chives
  • 1 tablespoon finely chopped cilantro
  • 1 pound lump crabmeat, picked over for shells, pulled into bite-size pieces, excess water squeezed out (do not rinse)
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 3 large eggs, lightly beaten
  • 2 cups panko
  • Vegetable oil, for frying
  • 1 medium lemon, cut into wedges, for serving
Nutritional Information


  • Calories342
  • Fat30.04g
  • Saturated fat3.82g
  • Trans fat0.08g
  • Carbs14.6g
  • Fiber0.98g
  • Sugar0.7g
  • Protein3.88g
  • Cholesterol64.81mg
  • Sodium176.99mg
  • Nutritional Analysis per serving(10 servings)

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