Pan-Seared Crab Cakes with Lemon Aioli and Roasted Fingerling Potatoes

There’s something special about crab cakes-they’re tender, sweet and satisfying without being heavy. This recipe lets ready-to-cook crab cakes shine alongside simple, flavorful sides. The potatoes get a smoky kick from paprika, while the arugula salad adds freshness with a zesty lemon dressing. A dollop of homemade lemon aioli ties everything together.

Perfect for a weeknight dinner that feels like a treat, this dish comes together in just 35 minutes. The crab cakes are pan-seared until golden and crisp, then topped with a bright salad and served with roasted potatoes. It’s a balanced, delicious meal that highlights the natural sweetness of crab.

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Ingredients

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 ounce MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce Crab CakesView ingredient guideLike ingredientDislike ingredient

1 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with a rack in the middle. Wash and dry all produce. Finely chop the grape tomatoes. Trim and thinly slice the scallions. Mince or grate 1 clove of garlic. Cut the fingerling potatoes in half lengthwise. Zest the lemon until you have 1 teaspoon of zest, then halve the lemon and squeeze 2 tablespoons of juice into a small bowl.
2. On a baking sheet, toss the halved potatoes with 1 tablespoon olive oil and the smoked paprika. Season with salt and pepper. Roast until tender and lightly crisped, 20-25 minutes.
3. In another small bowl, stir together the mayonnaise, Dijon mustard, half of the lemon zest, half of the lemon juice and the minced garlic. Season with salt. Set aside.
4. Heat 1 tablespoon vegetable oil in a large nonstick pan over medium heat. Add the crab cakes and cook until golden brown on the bottom, about 4 minutes. Add 1 tablespoon butter to the pan, flip the crab cakes and cook until golden brown on the other side, about 4 minutes more.
5. In a large bowl, toss together the chopped tomatoes, half of the sliced scallions, the remaining lemon juice and lemon zest, a drizzle of olive oil and half of the arugula (use the rest as you like). Season with salt and pepper.
6. Divide the crab cakes between plates. Arrange the salad on top of the crab cakes. Add the roasted potatoes to the side and dollop with the lemon aioli. Garnish with the remaining scallions and serve.

Recipe Tips

FAQ

Can I use frozen crab cakes?

Yes, frozen crab cakes work well. Thaw them in the refrigerator overnight before cooking or cook from frozen, adding a few extra minutes per side.

What can I substitute for fingerling potatoes?

Any small waxy potato, such as baby Yukon Gold or red potatoes, can be used. Cut them into similar-sized pieces and adjust roasting time as needed.

How do I store leftovers?

Store leftover crab cakes, potatoes and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat crab cakes in a skillet or oven to maintain crispness.