Crab Cakes With Southwest Aioli

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Land O' Lakes
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A creamy cilantro aioli sauce gives these crab cakes a spicy kick.

Recipe Prep Time
Prep Time
20 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
30 min
Recipe Servings



1 1/2 teaspoons chili powder

3/4 teaspoon ground cumin

1/2 teaspoon garlic salt

1/2 teaspoon ground red pepper (cayenne)


3/4 cup mayonnaise

3 tablespoons finely chopped fresh cilantro leaves

1 tablespoon fresh lemon juice


3/4 cup bread crumbs

2 large Land O Lakes® Eggs, slightly beaten

2 tablespoons sliced green onions

2 tablespoons chopped fresh cilantro leaves

2 tablespoons Dijon mustard

1 teaspoon freshly grated lemon zest

1/4 teaspoon salt

16 ounces cooked crabmeat, flaked

2 tablespoons Land O Lakes® Butter


Combine all southwest seasoning ingredients in bowl; mix well. Set aside.

Combine all aioli ingredients in bowl; mix well. Stir in 1 tablespoon southwest seasoning. Cover; refrigerate until serving time.

Combine all crab cakes ingredients except remaining seasoning, crabmeat and butter in bowl. Stir in crabmeat. Shape into 12 patties.

Melt 1 tablespoon butter in 12-inch skillet over medium heat until sizzling; stir in 1 tablespoon seasoning. Place 6 crab cake patties into skillet. Cook, turning once, 3-5 minutes or until lightly browned and heated through. Remove crab cakes from skillet; cover. Keep warm. Wipe out skillet. Repeat with remaining butter, seasoning and crab cake patties.

Serve crab cakes with aioli.

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