These Lemon Basil Crab Cakes with Homemade Aioli are creamy on the inside, crunchy on the outside and jam packed with chunks of crab. They're also gluten free and dairy free, so no breadcrumbs needed!
Tip: If you choose to use frozen crab, let it defrost in a glass bowl according to the package instructions. Place the thawed crab in a clean dish cloth or 2 paper towels and wring out the excess liquid. Wringing out the liquid keeps the crab cakes from being too loose.