Skip to main content

Crab and Shrimp Cakes with Lemon Aioli


Recipe Summary

Recipe Servings: 6 portions


1 lb peeled shrimp, pureed in food processor 1/2 lb fresh crab meat 2 cloves garlic, minced 2 green onions, minced 1/2 small red onion, minced 1 small red bell pepper, minced 3 cups bread crumbs 7 tbsp plus extra for frying, Lucini® Premium Select Extra Virgin Olive Oil® 2 tbsp lemon juice 2 tsp Dijon mustard 3 cloves garlic, chopped Salt and Black Pepper


Combine shrimp, crab, garlic, onions, and pepper in a bowl and mix well. Season well with salt and black pepper. Form into small cakes and dredge in breadcrumbs. Heat a large pan with olive oil until hot. Add the cakes and cook until golden brown, about 2-3 minutes per-side. Serve warm topped with aioli. To make the aioli, place lemon, mustard, and garlic in a food processor and process until smooth. With the motor running slowly add the olive oil until smooth and thick. Season with salt and black pepper. The lemon aioli is a wonderful compliment to these delicious seafood cakes. Serve as a main course or make them a little smaller for a perfect party appetizer.

Recommended Products