Crab Cakes with Grapefruit Aioli

Crab cakes are such a chic appetizer perfect for holiday entertaining because you can prepare most of it ahead. The most sustainable kinds of crab are Dungeness, Snow, King, and Blue, so make sure it’s one of those options.

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Ingredients For Crab Cakes:

  • 1 lb. Crab Meat
  • 4 scallions, minced white part only
  • 1 tablespoon parsley
  • 2 tablespoons fennel fronds
  • 1 ½ teaspoons Old Bay Seasoning
  • ¼ cup mayonnaise
  • 1 cup plus 4 tablespoons panko bread crumbs
  • S & P to taste
  • Vegetable oil for frying 

Ingredients For Grapefruit Aioli:

  • 1 large egg yolks
  • 1/8 cup freshly squeezed grapefruit juice
  • 1 cloves garlic
  • 1 teaspoon coarse salt
  • 1/4 tablespoon freshly grated grapefruit zest
  • Pinch of white pepper
  • 1/2 cup olive oil


Combine all ingredients (except 1 cup panko crumbs and 1 tablespoon fennel fronds)  in a medium sized bowl for the crab cakes.  Adjust seasoning before adding the egg.  Form the cakes into 1/8 cup sizes and dredge in remaining 1 cup of panko crumbs.   

Heat a large skillet on medium and add 3 tablespoons vegetable oil.  Fry cakes about 3 minutes on each side until golden brown.  Transfer to a cooling rack to drain excess oil. 

For the Grapefruit Aioli, combine yolks, grapefruit juice, garlic, salt, zest, and pepper in a blender. With blender running, slowly drizzle in olive oil, and blend until an emulsion forms. The aioli may be kept in the refrigerator for up to a day in a covered container.

Dollop the warm cakes with Grapefruit Aioli and garnish with fennel frond. 

Wine Tip:

The effervescence of this Vida Organica Sparkling Chardonnay compliments the saltiness and spice of the crab cake like a dream.

For more recipes by Pace, visit

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