Asparagus Crab Cakes with Dill Aioli
Crisp pan-fried crab cakes infused with tender asparagus, served with a vibrant dill and lemon aioli for a light spring appetizer. This american-inspired quick meals ready in about 35 minutes layers lump crab meat, asparagus, plain breadcrumbs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz lump crab meat
- 1 cup asparagus
- 1/2 cup plain breadcrumbs
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- 1 tbsp fresh dill
- 1 large egg
- 2 tbsp olive oil
- 1/4 cup Greek yogurt
- 1 clove minced garlic
- 1 tbsp lemon juice
Instructions
- Step 1: In a medium bowl, combine 8 oz lump crab meat (picked over for shells), 1 cup finely chopped asparagus, 1/2 cup plain breadcrumbs, 2 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp lemon zest, and 1 tbsp fresh dill. Add 1 large egg and mix gently until combined.
- Step 2: Divide the mixture into 6 equal portions and shape into 1-inch-thick patties. Place on a plate and refrigerate for 15 minutes to set.
- Step 3: Heat 2 tbsp olive oil in a large nonstick skillet over medium heat until shimmering. Add the crab cakes and cook for 3-4 minutes per side until golden brown and crispy.
- Step 4: While crab cakes cook, mix 1/4 cup Greek yogurt, 1 minced garlic clove, and 1 tbsp lemon juice until smooth to make the aioli.
- Step 5: Serve the crab cakes hot with the dill aioli on the side.
Frequently asked questions
How long does Asparagus Crab Cakes with Dill Aioli take to make?
Total time is about 35 minutes (25 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Asparagus Crab Cakes with Dill Aioli?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Asparagus Crab Cakes with Dill Aioli?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Asparagus Crab Cakes with Dill Aioli for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Asparagus Crab Cakes with Dill Aioli?
American quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved the fresh asparagus and crab combo. Made for my family and they devoured it.
- ★★★★★
These crab cakes were a hit at my dinner party! The dill aioli was perfect.
- ★★★★☆
Cooked these for my wife and they took longer than expected to form into patties.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
