A Week in Review: Crab Cakes with Blood Orange Aioli Sauce

written by Jessica Chiasson Wood on August 1, 2012 in CRAB and Reviews with 13 comments

This has got to be one of my favorite sauces for crab cakes, as many of you know I could eat crab cakes all day long :) the blood orange aioli adds a fresh new flavor. Who knew that a juice would become my new favorite ingredient?!

For the Crab Cakes you will need

  • ½ cup chopped onions
  • ¼ cup chopped red bell pepper
  • 1 celery stalk with leaves, diced
  • 2 tablespoons green onions, sliced
  • 2 garlic cloves, pressed or minced
  • 1 tablespoon capers, diced
  • 1/8 teaspoon cayenne
  • ½ teaspoon Cajun seasoning
  • 1 ½ tablespoons Volcano Lemon Burst
  • 3 tablespoons Dijon mustard
  • ¼ cup Vegan Mayo, plus 2 tablespoons
  • 1 cup panko, divided
  • 1 pound lump blur crab meat


  1. Pre-heat oven to 400º
  2. Mix all ingredients except crab and panko in a large bowl and combine well. Stir in ½ the panko and carefully fold in the crab, being careful not to break it up.
  3. Form crab mixture into patties, using about 1/4 cup for each. Press both sides of patties into panko.
  4. Place crab cakes onto a baking stone, spray with olive oil spray and bake until crispy and golden brown.

For the Blood Orange Aioli


  1. Combine first 5 ingredients in a blender
  2. Pulse until fully combined
  3. Season to taste with salt & pepper
  4. Cover and place in the fridge for at least 1 hour to allow the flavors to fully marry.
  5. Serve alongside the crab cakes and enjoy!

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