Elevated Crab Cakes You Can Actually Make at Home

Perfect for a post-training meal or a weekend treat

There’s nothing quite like the satisfying crunch of a perfectly pan-fried crab cake — especially when it’s infused with the subtly sweet warmth of cornbread and kissed with a whisper of lemon. For this recipe, I blended crab claw meat with sticky rice and a touch of corn flour to get the ideal texture: moist and tender inside, golden and crisp outside. A micro-dose of white miso quietly amplifies the savory notes without overpowering the crab, while a careful sprinkling of Old Bay and Tony Chachere’s adds that classic, familiar pop of seasoning. (Who can resist Tony’s!?) Chef tip: fold gently and don’t overwork — you want the cakes to hold together, not turn into dense hockey pucks.

The aioli is the star sidekick here: creamy Kewpie mayonnaise, a teaspoon of Manuka honey for sweetness and a boost of antioxidant, with freshly squeezed lemon juice with zest. Its bright, layered flavor contrasts beautifully with the cakes, and the small salt adjustment lifts everything without screaming “I’m salted!” Pro tip: zest only the outer yellow of the lemon to avoid bitterness — and add a hint of the zest directly into the crab cake for an extra punch. Pan-frying in avocado oil ensures a golden crust and preserves the delicate flavor, while letting the natural fats enhance the flavor perception.

Every bite is designed with intention — both for performance-focused clients and anyone who just loves thoughtful flavor. The combination of texture, acidity, and subtle sweetness makes this a dish that’s “quick to read about” , easy to execute, yet hard to forget! Whether you’re plating for a post-training meal or a casual weekend treat, these crab cakes are proof that healthy, elevated, fork-friendly comfort food is absolutely achievable at home. Bonus chef tip: if you want extra crunch, brush the cakes lightly with melted butter and sprinkle a touch of flaky or kosher salt right after pan-frying — instant flavor upgrade. Enjoy!

-Chef Noelle

Cornbread Riced Crab Cakes with Salted Lemon–Manuka Aioli

Ingredients

Cornbread Riced Crab Cakes with Salted Lemon–Manuka Aioli: 4-6 cakes total macros:

• Calories: ~1,186 kcal

• Protein: ~52 g

• Carbohydrates: ~72 g

• Fat: ~77 g

Crab Cakes

• Crab claw meat, drained: 10–12 oz

• Cooked sticky rice: ½ cup

• Corn flour (masa): 3–4 tbsp (adjust with rice for desired texture)

• Egg: 1 large

• Old Bay seasoning: 1 tsp

• Tony Chachere’s Creole seasoning: ¼ tsp

• Lemon zest (from ½ lemon, very outer zest only)

• White miso: 1/8–¼ tsp (adjust after mixing)

• Avocado oil: enough to pan-fry (about 2–3 tbsp per batch, depending on pan)

Salted Lemon–Manuka Aioli

• Kewpie mayonnaise: 2 tbsp

• Manuka honey: 1 tsp

• Lemon juice: ½ lemon

• Lemon zest: remainder of the lemon (optional, if you want extra zing)

• Salt: to taste

Instructions

1. Prep the Crab Mixture:

   • In a mixing bowl, combine crab meat, cooked sticky rice, corn flour, egg, Old Bay, Tony’s, lemon zest, and white miso.

   • Fold gently until the mixture holds together but is not overworked. Taste a tiny bit and adjust white miso or seasoning if needed.

     
     

2. Form Cakes:

   • Divide the mixture into 4 large or 6 medium cakes. Press gently to form firm rounds.

     
     

3. Heat Pan:

   • Preheat a non-stick or stainless steel pan over medium heat.

   • Add enough avocado oil to lightly coat the pan (2–3 tbsp per batch).

   
   

4. Pan-Fry:

   • Fry cakes 3–4 minutes per side, until golden brown and crispy.

   • Remove and drain on paper towels.

   
   

5. Prepare Aioli:

   • In a small bowl, mix Kewpie mayo, Manuka honey, lemon juice, lemon zest, and salt. Taste and adjust.

   
   

6. Serve:

   • Plate cakes with a generous dollop of salted lemon–Manuka aioli on the bottom of the plate so no dipping needs to be done and slip some just on top right before serving. Optional garnish: microgreens or extra lemon zest for presentation.

Chef Notes

• Texture: Pan-frying gives the Maillard crunch that baking lacks.

• Flavor boost: Lemon zest in the cake plus white miso gives depth and makes the salt feel “amplified.”

• Oil choice: Avocado oil has a high smoke point, perfect for crisping without overpowering flavors.