Spicy Mustard Crab Cakes Recipe with Lemon-Garlic Aioli

Spicy Crabcakes with Lemon Garlic Aioli from The Hungry Goddess

Growing up in Delaware and spending most weekends and summers at the beach in Southern Delaware meant one very important thing – CRABS!  Putting the crab traps in before we left and checking them within minutes of arrival at the beach house was a weekly ritual.  Breakfast was sometimes on the deck, overlooking the Rehoboth Bay, surrounded by mounds of steamed blue claw crabs.  I LOVE CRABS.  I can sit and pick them for hours and never grow tired.

colmans mustardWhen I was approached to participate in a Mystery Ingredient Blogger Showcase challenge, I was interested by the concept.  When I received the mystery ingredient and it was Colman’s Mustard, all I could think about were CRAB CAKES and the unique heat of Colman’s Mustard in my crab cakes.

Colman’s Mustard is part of my essential pantry – it adds VERVE and that amazing spicy tang to recipes.  Using Colman’s Mustard for my Spicy Mustard Crab Cakes has evolved into the way that I will always make my crab cakes going forward!

I advise using lump crabmeat if you can for the crab cakes – lump makes bigger, better crab cakes that allow the crab and spices to shine through.  These are also a GREAT idea for any special holiday celebration or New Year’s dinner!

Happy Eating and check out the Mystery Ingredient Blogger Showcase so you can get on board for the next one!  Colman’s Mustard would make a great stocking stuffer for your fave foodie, too!

Crab Cake Recipe


1 pound lump crabmeat

3 tablespoons of crushed Saltine crackers

2 green onions (white & green part chopped)

¼ cup Mayonnaise

2 – 3 teaspoons Colman’s Prepared Mustard

½ lemon juiced

1 egg

2 tb butter or Extra Virgin Olive Oil

Salt and Pepper to taste

Flour for dusting

Purple Radish Microgreens for garnish


Mix all of the ingredients (except flour) in a large bowl.  Form crab
mixture into patties and lightly dust them on each side with flour.

Heat oil (or butter) in a large skillet over medium heat.  Place patties
into hot skillet and pan fry until browned – approximately 5 minutes
each side depending on size.  Make sure they are warmed through.

Serve with Lemon-Garlic Aioli & Microgreens garnish.


Lemon Aioli Recipe (makes enough for  crab cakes)

½ cup mayonnaise

1 teaspoon lemon zest

1 tablespoon lemon juice

1 clove of garlic, finely minced

½ teaspoon Colman’s Mustard Powder (for extra spice!)

Salt to taste

Stir all of the ingredients together and refrigerate for a minimum of one hour to allow the flavors to marry.

Spicy Mustard Crab Cakes with Lemon Garlic Aioli from The Hungry Godess with Colmans Mustard

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5 Responses to “Spicy Mustard Crab Cakes Recipe with Lemon-Garlic Aioli”

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  1. The only thing I can think of – yummmmmmmmmm!!!!
    Minnie@thelady8home recently posted..Momo – Nepali style steamed dumplings with hot tomato chili sauceMy Profile


  1. […] peppers with anchovies, clam gazpacho, scallops with fennel and blood oranges and my FAVORITE Crab Cakes with Aioli (although I am making them […]

  2. […] Another great rendition that I made at the holidays is the Spicy Mustard Crabcakes with Colman’s Mustard and Lemon Garlic Aioli. […]

  3. […] these incredible crab cakes.  I was skeptical.  Could they be that good?  Could they stand up to MY crab cakes which I think are pretty darn […]

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