Levy Restaurants

Signature Crab Cakes

Serves 4 people

  • 1 pound Dungeness/lump crabmeat
  • 4 tablespoons butter
  • 1/4 cup onion, minced
  • 1/4 cup celery, minced
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup white bread crumbs, course
  • salt to taste
  • pepper to taste
  • Lemon Aioli (*see recipe below)

Lemon Aioli

  • 1 lemon fresh lemon juice
  • 1 lemon lemon zest
  • 1 cup mayonnaise
  • 1 pinch cayenne pepper
  • 1 teaspoon garlic, minced
  • salt to taste

Chef’s Notes:

Lemon Aioli

Begin by juicing and zesting a lemon into a medium sized mixing bowl. Add mayonnaise, cayenne pepper and garlic and mix until ingredients are thoroughly combined. Season to taste and refrigerate until ready to serve.

Crab Cakes

In a medium pan, saute the onions and celery in half the butter until both are translucent. Set aside and let cool to room temperature. While cooling, drain the lump crabmeat, removing any miscellaneous shells. Break apart the crabmeat in a large mixing bowl and toss with the cayenne pepper, 1/2 of the prepared Lemon Aioli, bread crumbs and cooled celery and onions. Season with salt and pepper to taste.

Hand form the crabmeat mixture into four 4-ounce patties. Put the remaining butter in a saute pan over medium heat. Once melted, add the crab cake patties and saute for 3 minutes, or until golden brown. Flip and saute for an additional 3 minutes or until both sides are golden brown. Serve each crab cake in the center of the plate with three dollops of Lemon Aioli.


If you enjoyed this recipe, we suggest checking out these other Levy Signature Recipes.