Baltimore-Style Crab Cakes with Lemon-Dill Aioli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Authentic Maryland crab cakes featuring tender lump crab, Old Bay seasoning, and a tangy aioli for a coastal flavor explosion. This american-inspired seafood ready in about 33 minutes layers picked over for shells lump crab meat, mayonnaise, Dijon mustard 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 4, 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.

★ 3.8 (13 ratings) Prep: 25 min Cook: 8 min Serves 4 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, gently mix crab meat, 2 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tsp Old Bay, 2 tbsp chopped parsley, lemon zest, lemon juice, 1 egg, and 2 tbsp flour until just combined — avoid overmixing to keep texture light.
  2. Step 2: Divide mixture into 4 equal portions and shape into compact patties (about 3/4-inch thick). Dust both sides lightly with flour.
  3. Step 3: Heat butter in a large nonstick skillet over medium heat until shimmering. Add crab cakes and cook undisturbed for 4 minutes until golden brown underneath.
  4. Step 4: Flip carefully and cook another 3-4 minutes until golden and crisp on the second side, pressing gently with a spatula to ensure even cooking. Serve immediately with lemon-dill aioli (mix remaining 1 tbsp mayonnaise, 1 tbsp dill, and 1 tsp lemon juice).

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Frequently asked questions

How long does Baltimore-Style Crab Cakes with Lemon-Dill Aioli take to make?

Total time is about 33 minutes (25 min prep + 8 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 Baltimore-Style Crab Cakes with Lemon-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 Baltimore-Style Crab Cakes with Lemon-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 Baltimore-Style Crab Cakes with Lemon-Dill Aioli for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Baltimore-Style Crab Cakes with Lemon-Dill Aioli?

American seafood 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.

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