Main Courses > Seafood Dishes > Shellfish > Crab Cakes

Classic Crab Cakes with Lemon-Dill Aioli

Indulge in these delectable crab cakes, bursting with sweet crab meat and seasoned with aromatic herbs and spices. Served with a tangy lemon-dill aioli, they're perfect as an appetizer or a light main course. This recipe uses simple, fresh ingredients to create a flavorful and satisfying dish.

Enjoy!

Prep Time
20 minutes
Cook Time
15 minutes
Servings
4
Ingredients
  • 1 pound Lump crab meat
  • 1/2 cup Panko bread crumbs
  • 1/4 cup Mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons Fresh parsley, chopped
  • 1 Egg, lightly beaten
  • 1 tablespoon Lemon juice
  • to taste Salt
  • to taste Black pepper
  • 2 tablespoons Olive oil, for cooking
  • 1/2 cup Mayonnaise
  • 2 tablespoons Fresh dill, chopped
  • 2 tablespoons Lemon juice
  • 1 clove Garlic, minced

Prepare the Crab Cake Mixture

In a large bowl, gently combine the lump crab meat, panko bread crumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, egg, and lemon juice. Season with salt and pepper to taste. Be careful not to overmix, as this can make the crab cakes tough. The goal is to create a mixture that holds together without being overly dense.

Form the Crab Cakes

Using your hands, form the crab cake mixture into 4 equal-sized patties. Gently press the patties to compact them slightly, but avoid squeezing too hard. Place the formed crab cakes on a plate or baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them firm up. This step is crucial for preventing the crab cakes from falling apart during cooking.

Make the Lemon-Dill Aioli

While the crab cakes are chilling, prepare the lemon-dill aioli. In a small bowl, whisk together the mayonnaise, fresh dill, lemon juice, and minced garlic. Season with salt and pepper to taste. Cover and refrigerate until ready to serve. The aioli can be made ahead of time and stored in the refrigerator for up to 3 days.

Cook the Crab Cakes

Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the crab cakes in the skillet, ensuring not to overcrowd the pan. Cook for about 5-7 minutes per side, or until golden brown and heated through. The internal temperature should reach 165°F (74°C). Avoid moving the crab cakes around too much while they are cooking to ensure they develop a nice crust.

Serve

Remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve immediately with the lemon-dill aioli. Garnish with extra fresh dill or lemon wedges, if desired. These crab cakes pair well with a side salad, roasted vegetables, or a creamy coleslaw.

Nutrition Facts Estimated per 100g of product

Calories: 220kcal
Protein: 18g
Fat: 14g
Carbohydrates: 8g
Fiber: 1g
Sugar: 1g

Other Considerations for Nutrition

This recipe is a good source of protein and omega-3 fatty acids. To reduce the fat content, you can bake the crab cakes instead of pan-frying them. Use light mayonnaise or Greek yogurt in the aioli to further reduce fat.

← Classic Clam Linguine Classic Lobster Thermidor →

FAQ

  • Can I use imitation crab meat for this recipe?

    While you can use imitation crab meat, the flavor and texture will not be the same as using lump crab meat. For the best results, we recommend using real lump crab meat.
  • Can I bake the crab cakes instead of pan-frying them?

    Yes, you can bake the crab cakes. Preheat your oven to 375°F (190°C). Place the crab cakes on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown and heated through.
  • How do I prevent the crab cakes from falling apart?

    Chilling the crab cakes for at least 30 minutes before cooking helps them firm up and prevents them from falling apart. Also, be gentle when mixing the ingredients and avoid overmixing.
  • Can I freeze the crab cakes?

    Yes, you can freeze the crab cakes before or after cooking. To freeze uncooked crab cakes, place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. To freeze cooked crab cakes, let them cool completely before freezing. Thaw the crab cakes in the refrigerator overnight before cooking or reheating.