Crab Cakes with Garlic Aioli Sauce

5 from 7 votes

Delicious, crispy, gluten free Crab Cakes with a wonderful Garlic Aioli Sauce. These are great for entertaining and you make them small for an appetizer or larger for a main dish.

Course: Appetizer, dinner, Side Dish

Cuisine: American

Diet: Gluten Free

Servings: crab cakes

Calories: 247kcal

Author: Lauren Kelly

Ingredients

1 tablespoon extra-virgin olive oil
2 green onions finely chopped
12 ounces jumbo lump crabmeat
2 garlic cloves chopped
2 eggs
1 tablespoon plain Greek yogurt
1½ cups bread crumbs gluten-free bread crumbs, divided (½ cup + 1 cup)
½ teaspoon ground cayenne pepper
½ teaspoon ground basil
½ teaspoon ground oregano
Salt and ground pepper to taste
½ cup extra-virgin olive oil for frying
Aioli Sauce:
½ cup mayonnaise
2 tablespoons Greek yogurt
3 cloves garlic
2 tablespoons lemon juice freshly squeezed
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon dried cumin

Instructions

Heat 1 tablespoon olive oil in a skillet over medium- high heat. Sauté green onions for 1–2 minutes, until tender. Remove from heat.
In a large bowl, combine the crabmeat, garlic, egg, Greek yogurt, 1⁄2 cup bread crumbs, cayenne pepper, green onions, basil, oregano, salt and pepper. Form into small patties, about 1⁄2" thick.
In a separate bowl, place 1 cup of bread crumbs. Dredge patties in the bread crumbs thoroughly.
heat 1⁄2 cup oil in a skillet over medium-high heat. Place crab cakes in oil and cook until golden brown, making sure to cook evenly on both sides. Once cooked, place on paper towels to drain.
Prepare aioli- Place all the ingredients in a small bowl and mix until thoroughly blended. Refrigerate for at least 1 hour so the flavors blend.

Notes

To store: Place in airtight container for up to 3 days.

To reheat: Place on a baking sheet in preheated oven at 300 degrees. Cook for 15 minutes or until crisp.

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