Dress up your Crab Cakes

While Maryland-style Crab Cakes are our absolute favorite, we know there are many other styles out there that homechefs love from coast to coast. Looking to mix it up in your kitchen and add a little variety to your crab cake game? Try some of our suggestions below…

Spice it Up!

Chili Lime Crab Cakes

A savory twist on a traditional recipe, these Chili Lime Crab Cakes feature ranch dressing & chili garlic paste. Serve with a quick & easy chipotle avocado mayonnaise.
Chili Lime Crab Cakes Recipe

Lemon Caper Crab Cakes

These crab cakes are packed with the flavor of succulent jumbo lump crab meat combined with zesty lemon & savory piquant capers. Simply delicious!
Lemon Caper Crab Cakes Recipe

Add A Sauce!

Cilantro Citrus Aioli
1 c. Hellmann’s mayonnaise
1/4 c. fresh cilantro
1 Tbsp. garlic, chopped
juice of 1 lime
1/4 c. olive oil
freshly milled pepper to taste
salt to taste

Lemon Roasted Garlic Aioli
1 c. Hellmann’s mayonnaise
3 Tbsp. roasted garlic
2 Tbsp. olive oil
1/4 c. fresh lemon juice
1 Tbsp. freshly grated lemon zest
2 Tbsp. freshly parsley, chopped
salt & pepper to taste

Chipotle and Sundried Tomato Chili Sauce
2 tsp. chipotle peppers in adobo
1 Tbsp. sundried tomatoes, packed in oil
1/2 c. Heinz chili sauce

Roasted Red Pepper Aioli
2 garlic cloves
1/2 c. roasted red bell peppers, drained & patted dry
1/3 c. Hellmann’s mayonnaise
2 Tbsp. olive oil
salt & freshly ground black pepper to taste

Classic Garlic Aioli
2 c. Hellmann’s mayonnaise
1/2 c. olive oil
5 Tbsp. garlic, minced
4 Tbsp. paprika
1 tsp. cayenne pepper
1/4 c. lemon juice
2 Tbsp. red wine vinegar
2 tsp. Dijon mustard
1 Tbsp. kosher salt
1/2 tsp. black pepper
Wasabi Avocado Aioli
1/2 tsp. wasabi powder
1/2 lime, juiced
1 c. Hellmann’s mayonnaise
1/2 avocado, pulped
1/4 c. half & half
salt & pepper to taste

Mango Cumin Salsa
1 c. mango puree
1/4 c. salsa
1/4 c. rice vinegar
1 Tbsp. honey
2 tsp. ground cumin
1 Tbsp. fresh cilantro
1/4 c. olive oil

Herbed Sundried Tomato Aioli
1 c. Hellmann’s mayonnaise
1/4 c. sundried tomatoes
2 fresh basil leaves
2 Tbsp. fresh oregano leaves
3 Tbsp. roasted garlic
2 Tbsp. olive oil
1/4 c. fresh lemon juice
1 Tbsp. freshly grated lemon zest
2 Tbsp. freshly chopped parsley
salt & pepper to taste

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