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Jumbo Lump Crab Cakes with Aioli

  • Prep Time: 15m
  • Cook Time: 10m


Crab Cake:

  • 1/2 c Mayonnaise
  • 1 tbsp. Celery, minced
  • 1 tbsp. Onion, White, minced
  • 2 tsp. Old Bay
  • 1 tbsp. Lemon Juice, fresh
  • 1 tsp. Dry Mustard
  • 12 Saltine Crackers, crushed
  • 1 tbsp. Parsley, minced
  • 16 oz can Crabmeat, Jumbo Lump (drained) Pasteurized


  • 1 c mayonnaise
  • 2 tsp. roasted garlic, minced
  • 2 tsp. Tony Chachere's creole seasoning


  1. In a medium bowl, mix all of the ingredients, except the crab.
  2. Gently add the crab, trying not to break it up.
  3. Divide the crab mixture on a lightly greased shallow baking pan, forming 2 oz cakes.
  4. Bake in a pre-heated convection oven at 325 degrees for 8-10 minutes, or until the cakes are lightly golden and warm throughout.
  5. Aioli sauce: Mix ingredients together and garnish with whole roasted garlic.