Crab and Corn Cakes with Lemon Dill Aioli

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Light, golden crab cakes with sweet corn and fresh herbs, served with a tangy lemon-dill aioli for a spring dinner centerpiece. This American-inspired seafood recipe, ready in about 42 minutes, layers fresh lump crab meat, corn kernels, all-purpose flour 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.

Ingredients

• 1 cup fresh lump crab meat
• 1/2 cup corn kernels
• 1/4 cup all-purpose flour
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/4 cup mayonnaise
• 1 teaspoon fresh dill
• 1 teaspoon lemon juice
• pinch salt

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Instructions

1. Step 1: For the aioli: In a small bowl, whisk 1/4 cup mayonnaise, 1 teaspoon finely chopped fresh dill, 1 teaspoon lemon juice, and a pinch of salt until smooth. Refrigerate while preparing crab cakes.
2. Step 2: In a medium bowl, combine 1 cup fresh lump crab meat, 1/2 cup corn kernels, 1/4 cup all-purpose flour, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined.
3. Step 3: Form the mixture into 4 equal patties (3/4 inch thick) and place on a plate. Chill for 15 minutes to set.
4. Step 4: Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in an 8-inch skillet over medium heat until butter foams.
5. Step 5: Carefully place crab cakes in the skillet and cook for 4-5 minutes per side, until golden brown and crisp. Avoid moving them until edges set.
6. Step 6: Serve hot with chilled lemon dill aioli drizzled on top.