This aioli for crab cakes sauce for crab cakes is full of lemon, parsley, garlic, and Creole seasoning, and whips up in a food processor in a flash. A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. Perfect with homemade crab cakes, this recipe is also a great way to jazz up store-bought cakes when you’re pressed for time. It’s a versatile preparation, too, and tastes great with other fried seafood like shrimp and calamari. It is best to use a food processor or high-speed blender to prepare this sauce since it creates a creamy texture and cuts down the cook time. There’s no need to chop the capers or garlic ahead of time as this is a simple blend-all recipe. Combine all of the ingredients in a food processor or high-speed blender.