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Spicy Mustard Crab Cakes with Lemon-Garlic Aioli

Spicy Mustard Crab Cakes with Lemon-Garlic Aioli paired with Ca’Momi Pinot Noir, Napa Valley

Crab Cake:

1 pound lump crab meat

3 tbsp crushed saltine crackers

2 each green onions, white & green part chopped

1/4 cup mayonnaise

2-3 teapoons Colman's prepared mustard

1/2 each lemon, juiced

1 egg

2 tbsp butter or extra virgin olive oil

Tip: Each Crab Cake with have Salt, Pepper, flour, & micro-greens (depends on how big you make each one)

1 each salt and pepper to taste

1 each flour for dusting

1 each purple rashest micro-greens

Lemon Aioli:

1/2 cup mayonnaise

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic, finely minced

1/2 tsp Colman's Mustard Powder (for extra spice!)


  1. Mix all of the ingredients (except flour) in a large bowl.

  2. Form crab mixture into patties and lightly dust them on each side with flour.

  3. Heat oil (or butter) in a large skillet over medium heat.

  4. Place the patties into a hot skillet and pan fry until browned - approximately 5 minutes each side depending on the size. Make sure they are warmed through.

  5. Serve with Lemon-Garlic Aioli & Microgreens garnish.

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