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Lemon Basil Crabcakes | brightrootskitchen.com

Lemon Basil Crabcakes with Homemade Aioli

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!
Course Main Course
Cuisine French
Keyword baked crab cakes, crab, crab cake sauce, crab cakes, crab dinner, fish cakes, gluten free, gluten free crab cakes, healthy crab cakes, homemade mayo, lemon basil aioli, lemon basil mayo, seafood
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 crab cakes



  • 8 oz crabmeat fresh, frozen or canned
  • 1/4 cup red bell pepper, finely chopped
  • 1 scallion, finely chopped
  • 1/4 tsp cayenne pepper
  • 1/4 tsp smoked paprika
  • 1/4 cup and 2 tbs lemon basil aioli (recipe below)
  • 1/2 cup raw almonds I used slivered/blanched almonds
  • 2 tbs olive oil
  • salt and pepper to taste

Lemon Basil Aioli

  • 1 egg yolk
  • 1/2 lemon, juice only
  • 1 tbs apple cider vinegar
  • 1 garlic clove
  • 5-8 leaves fresh basil
  • 1/2 cup olive oil
  • salt and pepper to taste


  • Add almonds to a blender or food processor. Pulse or grate for about a minute until the almonds form a flour like powder. Pour onto a plate and set aside.
  • Add egg yolk, apple cider vinegar, lemon juice, garlic and basil to a blender. Turn the blender on and drizzle olive oil in slowly (through the top hole) until it becomes a mayo texture in about 30 seconds. And salt and pepper to taste.  Set aioli aside. 
  • In a large bowl, add crabmeat, red bell pepper, scallions, cayenne, paprika, 1/4 cup + 2 tbs lemon basil aioli, salt and pepper. Gently stir together with a rubber spatula; try not to break up the crab too much.
  • Form 4 crab cakes. Coat all sides of each crab cake with the crushed almonds. Use your hands to press the almonds into onto the crab cakes. Tip: Let the crab cakes sit for 10-15 minutes; this will help them set up and bind, without falling apart.
  • Heat a skillet to medium high and add 2 tbs of olive oil to it. Cook each crab cake 3- 4 minutes on each side. Be sure to use a spatula to gently flip each crab cake. They should be golden brown on each side. Enjoy!


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.