---
title: Aioli-Topped Crab Cakes
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/aioli-dressed-crab-cakes-5c798b69c445fa3c0312a642
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Tree Nuts
  - Eggs
  - Milk
  - Shellfish
  - Wheat
tags:
  - Spicy
  - Seafood
  - Comfort Food
rating: 4.0
rating_count: 1700
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Rich, creamy aioli pairs perfectly with the crisp crab cakes
  - theme: Ease
    text: Quick to assemble and cook, ideal for a weeknight luxury meal
image: "https://images.recipes.furrysalamander.com/aioli-topped-crab-cakes.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut @sweet potatoes{1%lb} into 1-inch-thick wedges. Toss on a #baking sheet{} with a large drizzle of @olive oil{2%tbsp}, half the @fry seasoning{1%tbsp}, salt, and pepper. Roast on top rack until browned and tender ~{25%minutes}.

Meanwhile, place @dried cranberries{⅓%cup} in a #small bowl{}. Cover with hot water and set aside. Place 1 TBSP @sugar{1%tbsp} and ¼ cup water in a #large non-stick pan{}; stir to combine. Heat over medium-high heat and toss in @walnuts{¼%cup}. Bring to a boil and cook, stirring occasionally, until nuts are coated in a sticky glaze ~{3%minutes}. Turn off heat; transfer to a plate. Rinse and wipe out pan.

Grate or finely mince @garlic{2%cloves}. Zest @lemon{1%unit} until you have 1 tsp zest; quarter lemon. In a second #small bowl{}, combine @mayonnaise{⅓%cup}, lemon zest, 1 TBSP lemon juice, and ¼ tsp @hot smoked paprika{1%tsp}. Stir in garlic to taste. Taste and season with salt, pepper, and more lemon juice and/or paprika.

Gently pat @crab cakes{4%pieces} dry with paper towels; season all over with salt, pepper, and remaining fry seasoning. Heat a large drizzle of @vegetable oil{2%tbsp} in pan used for walnuts over medium heat. Add crab cakes and cook, without disturbing, until crisp and browned on bottom ~{4%minutes}.

Gently flip crab cakes and cook until lightly browned on other side ~{2%minutes}. Add 2 TBSP @butter{2%tbsp} to pan and swirl to coat crab cakes. Cook until browned and cooked through ~{1%minute}. Turn off heat; transfer to a paper-towel-lined plate. Season with salt and pepper. In a #medium bowl{}, combine a large drizzle of olive oil, a big squeeze of lemon juice, and a pinch of salt and pepper.

Toss @mixed greens{4%cup}, walnuts, and cranberries (draining before adding) into bowl with dressing. Divide crab cakes, sweet potatoes, and salad between plates. Dollop crab cakes with some of the aioli. Serve with remaining aioli on the side and any remaining lemon wedges for squeezing over.