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Crab Cakes on a round white plate with lime and aioli

Crab Cakes with Cilantro Lime Aioli

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This is a recipe for the BEST Crab Cakes. Tender, delicate with just a bit of cracker crumbs and mayo to bind them, they will thrill the crab lovers in your life!

Crab Cakes on a round white plate with lime and aioli

The Best Crab Cakes with Cilantro Lime Aioli

It’s always a shocker when I can remove a dish from the picky hubby’s “faux allergy” AKA will not eat list. A couple of years ago he came home from a business raving about crab cakes. What the heck? He was eating seafood and liking it?

I was thrilled. I could now make crab cakes at home!

Crab Cakes on a square white plate with aioli, a lime slice and cilantro

Tips for Making the Best Crab Cakes

  • Bill adored these crab cakes. They are quite delicate, do don’t be surprised if they fall apart when flipped. I use two spatulas and very gingerly turn them over. Make sure they are browned before the initial flip. I used my griddle pan so I wouldn’t have to deal with a pan lip in my way. Tiny, appetizer-sized cakes might be easier to handle.
  • From my East coast friends, I learned that the crab must be the predominant ingredient to make the best crab cakes. So a modicum of filler, a bit of bell pepper and scallion are the primary ingredients. I added some Old Bay seasoning, just because it works so well with crab without overwhelming the flavor palate.
  • There was no egg to bind, but instead a dollop of mayonnaise,  thus making very tender cakes.
  • I have served these to my book club…and one of my friends commented that my seafood spread was better than she had eaten in any restaurant. How’s that for an endorsement? I served these with a lovely Cilantro Lime Aioli from Stonewall Kitchens…a tart and flavorful mayonnaise. You can use your favorite tartar sauce, too.
  • Try my other crab cake recipe with avocado aioli, too!
Crab Cakes with Cilantro Lime Aioli

Crab Cakes with Cilantro Lime Aioli

Perfect crab cakes you can make at home!

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Yield 4 servings


  • 1 lb. lump crab meat
  • 1 small red bell pepper, finely minced
  • 1 scallion finely minced
  • A scant 1/2 cup finely crushed Ritz crackers
  • 1/2-cup mayonnaise
  • Dash of Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning


  1. Mix everything but the crab. Gently fold in the crab. Form into cakes (3-inch diameter is a good size) and sauté in butter. Cook about 4 minutes per side until golden.
  2. Serve with your favorite tartar sauce  or remoulade sauce. Pictured with Stonewall Kitchen's Aioli.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 335Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 122mgSodium: 782mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 22g
Disclosure: Stonewall Kitchens sent me a variety of their products to review. I was not compensated for writing this post and all opinions are my own.


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