Crispy Crab Cakes with Lemon Paprika Aioli, Roasted Sweet Potatoes and Cranberry Walnut Salad

These golden crab cakes are a quick way to bring a touch of elegance to your dinner table. Pan-seared until perfectly crisp, they’re topped with a creamy lemon paprika aioli that adds a bright, smoky finish. Served alongside roasted sweet potato wedges and a tangy cranberry walnut salad, this meal is balanced, flavorful and surprisingly simple to prepare.

Whether you’re cooking for a special occasion or just want to elevate a weeknight dinner, this recipe delivers restaurant-quality results with minimal effort. The combination of sweet, savory and tangy elements makes every bite interesting.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

10 ounce Crab CakesView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry sweet potatoes, then cut into 1-inch wedges. Toss on a baking sheet with a drizzle of vegetable oil, half the fry seasoning, salt and pepper. Roast until tender and browned, about 25 minutes.
2. Meanwhile, place dried cranberries in a small bowl and cover with hot water; set aside. In a large nonstick pan, combine 1 tablespoon sugar and ¼ cup water. Heat over medium-high, add walnuts and bring to a boil. Cook, stirring occasionally, until nuts are glazed, 3-4 minutes. Transfer to a plate.
3. Grate or mince garlic. Zest 1 teaspoon lemon zest, then cut the lemon into wedges. In a small bowl, mix mayonnaise, lemon zest, 1 tablespoon lemon juice and ¼ teaspoon hot smoked paprika. Stir in garlic to taste. Season with salt and pepper. Adjust lemon or seasoning if desired.
4. Pat crab cakes dry with paper towels. Season all over with salt, pepper and remaining fry seasoning. Wipe out the pan used for walnuts. Heat a drizzle of vegetable oil in the same pan over medium heat. Add crab cakes and cook without moving until crisp and browned on the bottom, 4-6 minutes.
5. Flip crab cakes gently and cook until lightly browned on the other side, 2-3 minutes. Add 2 tablespoons butter to the pan and swirl to coat. Cook 1-2 minutes more until browned. Transfer to a paper towel-lined plate to drain. Season with salt and pepper.
6. In a medium bowl, whisk together a drizzle of olive oil, a squeeze of lemon juice and a pinch of salt and pepper. Drain the cranberries and add to the bowl along with the walnuts and mixed greens. Toss to combine.
7. Divide crab cakes, sweet potato wedges and salad among plates. Dollop crab cakes with aioli. Serve with remaining aioli and lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen crab cakes?

Yes, just thaw them completely and pat dry before cooking to ensure a crispy exterior.

What can I substitute for hot smoked paprika?

Regular smoked paprika or sweet paprika mixed with a pinch of cayenne works well.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat crab cakes in a pan to maintain crispness.