Lemon Aioli Crab Cakes

Lemon Aioli Crab Cakes

with Fingerling Potatoes and an Arugula and Tomato Salad

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Crab is one of the gems of the sea: it’s tender and sweet in ways that other shellfish can only aspire to. So when our chefs devised this recipe with ready-to-cook crab cakes, we knew it would be impossible to resist. The cakes have just enough breading and veggies to give them the perfect amount of moistness, tenderness, and crunch. To let them really shine, we’re keeping the sides simple: a salad with lemon dressing and potatoes roasted with smoked paprika.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce

Grape Tomatoes

2 unit


2 clove


12 ounce

Fingerling Potatoes

1 unit


1 teaspoon

Smoked Paprika

4 tablespoon



2 teaspoon

Dijon Mustard

10 ounce

Crab Cakes

(ContainsEggs, Milk, Shellfish, Wheat, Fish, Soy)

¼ cup

Panko Breadcrumbs


2 ounce


Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon





3 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat61 g
Saturated Fat14 g
Carbohydrate57 g
Sugar10 g
Dietary Fiber8 g
Protein26 g
Cholesterol170 mg
Sodium1050 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Quarter tomatoes. Trim and thinly slice scallions. Mince or grate 1 clove garlic (we sent more). Halve potatoes lengthwise. Zest and halve lemon (halve both lemons for 4 servings).


Toss potatoes on a baking sheet with a large drizzle of olive oil, paprika, salt, and pepper. Arrange cut sides down. Roast on top rack until tender and slightly crispy, 20-25 minutes.


Meanwhile, in a small bowl, combine mayonnaise, mustard, garlic, half the lemon zest, and lemon juice to taste. Season with salt.


Place panko on a plate; season with salt and pepper. Pat crab cakes dry with paper towels; gently press both sides into panko to coat. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add coated crab cakes and cook until golden brown on first side, 4-6 minutes. Add 1 TBSP butter (2 TBSP for 4 servings), flip crab cakes, and cook until golden brown on other side, 4-6 minutes more.


In a large bowl, toss together tomatoes, scallions, a drizzle of olive oil, half the arugula (all for 4 servings), a big squeeze of lemon juice, and remaining lemon zest. Season with salt and pepper.


Divide crab cakes, salad, and potatoes between plates. Top crab cakes with aioli. Serve any remaining aioli on the side for dipping.