Tee’s Lump Crab Cakes with Citrus‑Spiked Aioli

There’s nothing quite like a perfectly seared crab cake: crispy on the outside, packed with tender lump crab, and bursting with bright, balanced flavor. We’ve taken this classic appetizer to new heights by adding our Apples to Oranges Citrus Blend, a touch of Old Bay, and habanero honey mustard into the mix. Whether you’re hosting brunch or leveling up your dinner menu, these cakes deliver restaurant‑quality results with minimal effort.

Ingredients

Crab Cakes

• 1 can lump crab meat, drained

• ½–¾ cup panko breadcrumbs

• 3 small sweet peppers (mixed colors), finely chopped

• 1 Fresno chili pepper, finely chopped

• 2 Serrano peppers, finely chopped

• 1 bunch green onion tops, chopped

• ¼ cup parsley, chopped

• Juice of ½ lemon

• 1 egg, beaten

• ¼ cup mayo

• 1 Tbsp Melinda’s habanero honey mustard

• 1 tsp Dijon mustard

• 2 tsp Tee’s Apples to Oranges Citrus Blend

• 1 tsp Old Bay seasoning

• Fresh ground black pepper, to taste

• ½ tsp salt

• 1 tsp sugar

Citrus‑Spiked Aioli

• ¼ cup mayo

• 1 Tbsp lemon juice

• 1 tsp Worcestershire sauce

• ¼ cup prepared horseradish sauce

• 1 tsp Tee’s Apples to Oranges

• 1 Tbsp Melinda’s habanero honey mustard

• 1 Tbsp Dijon mustard

• 1 tsp sugar

• Fresh ground black pepper, to taste

• (Optional) extra chopped green onion or parsley for garnish

Instructions

1. In a large bowl, stir together all ingredients except the crab meat and panko breadcrumbs until fully combined, including the Old Bay seasoning for that classic seafood flavor boost.

2. Gently fold in ½ cup breadcrumbs and the lump crab meat, being careful not to break up the large pieces. Continue adding breadcrumbs a little at a time until you can form the mixture into patties. (Less is more!)

3. Wrap each patty in plastic wrap and chill in the fridge until very cold—this helps them hold together better during cooking. You can also freeze the wrapped patties for up to 2 weeks.

4. Whisk all aioli ingredients in a small bowl until smooth. Taste and adjust salt or sweetness as needed. Set aside.

5. Heat a tablespoon of oil in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side, or until golden brown and heated through.

6. Plate the cakes hot, drizzle or dollop with citrus‑spiked aioli, and garnish with extra green onion or parsley if desired.

Tips & Variations

• Tone down the heat: Deseed the Fresno and Serrano peppers if you prefer milder cakes.

• Make it ahead: Prep, shape, and chill the cakes the day before—just fry when you’re ready.

Whether it’s a Sunday brunch or a weeknight upgrade, these Tee’s Lump Crab Cakes are guaranteed to impress.

Don’t forget to share your creations—tag us on Instagram @tees.seasoning and use #teesseasoning for a chance to be featured!