Sweet lump crab meat is the star here, folded gently with bright lemon zest, Dijon mustard, and a handful of fresh herbs so every bite stays chunky and tender rather than dense or filler-heavy. The patties get a light coating before chilling, which helps them hold together beautifully and develop that deep golden crust once they hit the hot skillet in garlic-infused oil. A quick lemon-herb aioli, whisked together while the cakes firm up, adds a creamy, tangy finish that plays perfectly off the Old Bay and scallion in the mixture. These come together as a restaurant-worthy plate you can pull off easily at home, and they're a satisfying pick for a gluten free table. Serve them hot with extra lemon wedges for squeezing, and don't skip the aioli — it makes the whole dish sing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Make the aioli: in a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, and parsley. Season with salt and pepper, then cover and refrigerate until ready to serve.
In a large mixing bowl, combine the mayonnaise, beaten eggs, Dijon mustard, lemon juice, lemon zest, scallion greens, parsley, Old Bay seasoning, salt, and pepper. Stir until evenly mixed.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
