Crab Cakes & Spicy Caper Aioli

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Crab Cakes & Spicy Caper Aioli
Blue ApronSeafood
✓ Available this week · Jun 15 – Jun 21, 2026
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⏱ ~90 min  ·  🍽 2 servings  ·  📊 Hard
✓ High protein
Nutrition Facts
2 serving(s)
Calories550
Dietary Fiber7g
Protein34g
Per serving, as packaged by Blue Apron. Sat. fat & sugars not reported by provider.
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4.7/ 10
MealFan's take
Niche pick
Seafood that 28% lighter than the average seafood meal and ranks in the 28th percentile for protein.
Protein2/5
Lightness4/5
Ease1/5
👍 Best for
✓ Seafood lovers
✋ Skip if
✕ You're chasing high protein
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
550
Calories
34g
Protein
7g
Fiber
6.2g
Protein / 100 cal
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
28th pctl
More protein than 28% of 1,474 meals
Protein density
6.2g /100cal
Leaner than 83% of meals
vs Seafood average
28% lighter
This550
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Under 500 cal✓ High fiber
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary ✓ Italian
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
8 oz Cooked Wild-Caught Lump Crabmeat
1 each Pasture-Raised Eggs
12 oz Potatoes
6 oz Asparagus
2 oz Arugula
1 tbsp Capers
1 oz Sliced Roasted Red Peppers
1 bunch Parsley
1 each Lemon
½ cup Panko Breadcrumbs
1 ½ tsp Calabrian Chile Paste
1 oz Pitted Castelvetrano Olives
2 tbsp Mayonnaise
½ tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
How to make it
1
Preheat the oven to 450°F. Rinse and dry all produce. Line a sheet pan with foil. Cut the potatoes into a medium dice. Snap the woody ends off the asparagus and cut into 2-inch pieces, keeping the tips. Spread the potatoes on one side of the pan, drizzle with olive oil, season with salt and pepper, and toss to coat. Roast 12 minutes. Toss the asparagus with olive oil, salt, and pepper; add to the other side and roast 10-12 minutes more until everything is browned and fork-tender. Let cool slightly.
2
Roughly chop the capers, parsley, peppers, and olives separately. Halve the lemon(s) and squeeze the juice into a large bowl, straining out the seeds. In a separate bowl, combine the mayonnaise, chopped capers, half the chopped parsley, and as much chile paste as you like; season with salt and pepper. Drain the crab over a strainer, press out as much liquid as possible, then pick through for any shells.
3
Beat the egg(s) in a large bowl with salt, pepper, and the spice blend until smooth. Add the drained crab, chopped peppers, breadcrumbs, and remaining chopped parsley; stir thoroughly. Shape into 4 cakes (8 for 4 servings), about 1/2 inch thick.
4
Heat a drizzle of olive oil in a large nonstick pan over medium-high. Add the crab cakes in batches. Cook 3-5 minutes per side until browned and cooked through. Transfer to a plate and season immediately with salt.
5
Add a drizzle of olive oil to the bowl of lemon juice and season with salt and pepper; whisk to combine. Add the arugula, roasted vegetables, and chopped olives; toss to combine. Taste and season. Serve the salad topped with the crab cakes and spicy caper aioli.
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Blue Apron
Crab Cakes & Spicy Caper Aioli

With Roasted Potato, Olive & Arugula Salad makes Crab Cakes & Spicy Caper Aioli one of the Seafood options in Blue Apron's rotating weekly lineup. The serving delivers 550 kcal alongside 34g of protein, placing it at about 28 percent of a typical daily calorie goal.

Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.

Nutrition per serving

550 Calories
34g Protein
Daily calorie contribution28% of 2,000 cal target
⏱️ Est. time: 40 min
🍽️ Serves: 1 serving
💪 Protein-Rich
✓ Perfect for
Weight management
⚠ Not ideal for
Vegans

How to make it

  1. Preheat the oven to 450°F. Rinse and dry all produce. Line a sheet pan with foil. Cut the potatoes into a medium dice. Snap the woody ends off the asparagus and cut into 2-inch pieces, keeping the tips. Spread the potatoes on one side of the pan, drizzle with olive oil, season with salt and pepper, and toss to coat. Roast 12 minutes. Toss the asparagus with olive oil, salt, and pepper; add to the other side and roast 10-12 minutes more until everything is browned and fork-tender. Let cool slightly.
  2. Roughly chop the capers, parsley, peppers, and olives separately. Halve the lemon(s) and squeeze the juice into a large bowl, straining out the seeds. In a separate bowl, combine the mayonnaise, chopped capers, half the chopped parsley, and as much chile paste as you like; season with salt and pepper. Drain the crab over a strainer, press out as much liquid as possible, then pick through for any shells.
  3. Beat the egg(s) in a large bowl with salt, pepper, and the spice blend until smooth. Add the drained crab, chopped peppers, breadcrumbs, and remaining chopped parsley; stir thoroughly. Shape into 4 cakes (8 for 4 servings), about 1/2 inch thick.
  4. Heat a drizzle of olive oil in a large nonstick pan over medium-high. Add the crab cakes in batches. Cook 3-5 minutes per side until browned and cooked through. Transfer to a plate and season immediately with salt.
  5. Add a drizzle of olive oil to the bowl of lemon juice and season with salt and pepper; whisk to combine. Add the arugula, roasted vegetables, and chopped olives; toss to combine. Taste and season. Serve the salad topped with the crab cakes and spicy caper aioli.

Crab Cakes & Spicy Caper Aioli is a Blue Apron meal

Blue Apron delivers weekly meals across the US.

Read the Blue Apron review Compare vs competitors

Frequently asked questions

How many calories are in Crab Cakes & Spicy Caper Aioli?

Crab Cakes & Spicy Caper Aioli contains 550 kcal and 34g of protein per serving, portioned as with Roasted Potato, Olive & Arugula Salad.

Which meal service offers Crab Cakes & Spicy Caper Aioli?

Crab Cakes & Spicy Caper Aioli is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.

Is Crab Cakes & Spicy Caper Aioli italian?

Crab Cakes & Spicy Caper Aioli is tagged as Italian on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.

How long does Crab Cakes & Spicy Caper Aioli take to prepare?

Crab Cakes & Spicy Caper Aioli is made in 5 steps. Estimated active time is about 40 minutes based on the recipe instructions.

❓ Frequently asked questions
How many calories are in Crab Cakes & Spicy Caper Aioli?+
Crab Cakes & Spicy Caper Aioli has 550 calories per serving, with 34g protein.
Is Crab Cakes & Spicy Caper Aioli high in protein?+
Yes. It delivers 34g of protein per serving, which we count as high-protein.
How long does Crab Cakes & Spicy Caper Aioli take to make?+
About 90 minutes, rated hard difficulty, and it serves 2.
Does Crab Cakes & Spicy Caper Aioli list its allergens?+
Blue Apron does not itemize allergens for this meal — check the package label before cooking, especially for serious allergies.
What diets does Crab Cakes & Spicy Caper Aioli work for?+
It is tagged Italian.
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Brand: Blue Apron Calories: 550 cal Protein: 34g Servings: 2
Pre-filled from our kitchen database · Cooked Wild-Caught Lump Crabmeat, Pasture-Raised Eggs, Potatoes, Asparagus, Arugula , Capers, Sliced Roasted Red Peppers, Parsley
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