Crab cakes with preserved lemon aioli from Shaya: An Odyssey of Food, My Journey Back to Israel (page 185) by Alon Shaya

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Notes about this recipe

  • SarahL on November 02, 2025

    This recipe didn’t work for me. The crab cakes fell apart while cooking, and I thought they tasted more like mayonnaise than crab. The aioli was good, although on the thinner side.

  • SheilaS on May 20, 2018

    I've made the Preserved Lemon Aioli several times to serve with fried calamari and phyllo-wrapped asparagus. It's excellent. The recipe calls for equal parts extra virgin olive oil and canola oil and that comes out too heavy-tasting for me. I prefer 1/4 extra virgin olive oil and 3/4 neutral sunflower oil. This also works well as a half-batch. Updated after making the crab cakes, too. These are mostly crab, very little binder, so they are challenging for me to fry and flip but they are delicious. Don't skip the aioli, either!

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