Crab Cakes with Lemon-Garlic Aioli

Campbell's Crab Cakes with Lemon-Garlic Aioli Recipe

These moist and flavorful crab cakes are sure to become an all-time favorite….and the aioli dipping sauce is delish!

At a glance


20 min.


30 min.



Cook: 10 min.

Made With

  • Swanson® Flavor Boost™ Concentrated Seafood Broth

    Swanson® Flavor Boost™ Concentrated Seafood Broth

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What You'll Need

3/4 cup cracker crumb meal or plain dry bread crumbs
1 small red bell pepper, finely chopped (about 1/3 cup)
2 green onions, thinly sliced (about 1/4 cup)
1 tablespoon chopped fresh parsley
1 egg, beaten
2 packets Swanson® Flavor Boost™ Concentrated Seafood Broth
2 cans (6 ounces each ) canned lump crabmeat, drained
to taste freshly ground black pepper
1/4 cup canola oil
1/2 cup mayonnaise
1 tablespoon lemon juice
2 cloves garlic, minced

How to Make It

  • 1

    Mix 1/2 cup cracker meal, red pepper, onions, parsley, egg, concentrated broth and crabmeat in a medium bowl. Season with the black pepper.

  • 2

    Shape the crabmeat mixture into 5 (3/4-inch thick) patties. Coat the patties with the remaining cracker meal.

  • 3

    Heat the oil in a 12-inch nonstick skillet over medium heat. Add the patties and cook for 10 minutes or until golden brown on both sides.

  • 4

    Stir the mayonnaise, lemon juice and garlic in a small bowl and season with the black pepper. Serve the aioli with the crab cakes.

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