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Crab Cakes

Meyer Lemon Aioli


Serves 24
Active Time:
~20 min
Total Time:
~29 min


Prep crab cake mixture

  • In medium bowl, stir together crabmeat, green onions, egg, 3 tablespoons panko bread crumbs, Worcestershire sauce, ¼ cup of the mayonnaise, Dijon mustard, half of lemon zest and a few pinches of salt and pepper.


Form crab cakes

  • Using your hands, form crab cake mixture into patties ¾ inch thick and 1½ inches wide. You should have about 24 crab cakes.
  • Put remaining panko bread crumbs on a plate or shallow bowl; coat crab cakes on all sides with bread crumbs.
  • Refrigerate crab cakes for 15 minutes to 1 hour.
  • While crab cakes are refrigerated, prepare aioli.


Make Meyer lemon aioli

  • In small bowl, stir together remaining ½ cup mayonnaise, remaining lemon zest, lemon juice, garlic, chives and a pinch of salt and pepper.
  • Refrigerate aioli until ready to serve.


Cook crab cakes

  • Evenly spread a few tablespoons cooking oil on Zones 1, 2 and 3 of Brava metal tray.
  • Place 12 crab cakes, evenly spaced apart, in Zones 1, 2 and 3 of metal tray (4 per zone).
  • Slide metal tray into top shelf.
  • Select “Crab Cakes” on your Brava touchscreen and follow instructions.



  • When your food is done, transfer crab cakes to serving platter.
  • Sprinkle with flaky sea salt, if desired, and serve Meyer lemon aioli on the side.
  • Before cooking remaining crab cakes, let metal tray and Brava cool for about 10 minutes before proceeding.