Crab cakes are the perfect seafood treat, crispy on the outside and tender on the inside. With fresh crab meat, high-quality ingredients and the right sauce, you will have a meal that everyone will enjoy.
Add 1 cup of Panko bread crumbs to a shallow bowl and set aside.
To a large bowl add: sour cream, mayo, beaten egg, Old Bay seasoning and lemon juice. Stir to combine.
Add crab meat, mozzarella, garlic, 1 cup of panko bread crumbs and chopped green onions. Season with salt and pepper. Stir until fully combined.
Use a spoon or ice cream scoop to scoop equal amount of the mixture and roll into balls, use your palms to flatten them into patties that are about 1 inch thick.
Add the patties one by one to the bowl with panko bread crumbs and use your hands to pat the crumbs onto the patties.
Place the crab cakes on a cutting board that has been covered with parchment paper. Freeze until firm, for about 30 minutes.
Place a large, deep skillet over high heat and add about 1 inch of vegetable or canola oil.
Wait for the oil to get hot. Add the crab cakes, if needed work in batches. Fry on both sides for about 2 or 3 minutes, until the cakes are golden-brown. Be gentle when flipping them and when removing from the pan. Drain on a paper towel-lined plate excess oil.
Add all the ingredients to a small bow and stir until fully combined.
Serve the crispy crab cakes with lemon wedges on the side and Lemon Aioli for dipping.