Aioli Recipe for Crab Cakes

This creamy, garlicky aioli is the perfect complement to crispy, tender crab cakes. With a rich, smooth texture and a bold garlic flavor, it enhances the sweetness of the crab while adding a delightful contrast in texture. Easy to make, customizable, and always a crowd-pleaser, this aioli will elevate your crab cakes to a whole new level of deliciousness.

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Prep Time 10

Total Time 10

Servings: 4

Course: Sauce

Cuisine: Mediterranean

Calories: 120

Ingredients Equipment Method Notes

Ingredients

2 large egg yolks
3-4 garlic cloves minced or mashed into a paste
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 cup olive oil or a blend of olive oil and avocado oil
Salt to taste
White pepper optional, to taste

Equipment

Medium mixing bowl
Whisk
Mortar and pestle (optional for mashing garlic)
Spoon or spatula
Airtight container (for storage)

Method

Prepare the Garlic: Peel and finely mince the garlic cloves. Optionally, you can mash the garlic into a smooth paste using a mortar and pestle.
Whisk the Egg Yolks: In a medium-sized bowl, whisk the egg yolks together with Dijon mustard and lemon juice until the mixture is smooth and slightly pale.
Slowly Add Olive Oil: Gradually add the olive oil to the egg yolk mixture, very slowly at first, while whisking continuously to allow for proper emulsification.
Season the Aioli: Once the aioli has thickened, season with salt and white pepper to taste. Adjust seasoning as needed.
Chill and Serve: For the best flavor, refrigerate the aioli for 30 minutes before serving. This allows the flavors to meld and the garlic to mellow.

Notes

For a spicier twist, add a tablespoon of sriracha or a pinch of cayenne pepper.
You can customize the aioli by adding fresh herbs such as parsley or dill for a different flavor profile.
If you prefer a more tangy aioli, increase the lemon juice or add lemon zest.
Aioli should be served within 3 days when refrigerated in an airtight container. Avoid freezing, as it can affect the consistency.