Crab and Corn Cakes with Lemon Dill Aioli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 30 min Cook: 12 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Crab and Corn Cakes with Lemon Dill Aioli take to make?

Total time is about 42 minutes (30 min prep + 12 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 Crab and Corn 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 Crab and Corn 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 Crab and Corn 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 Crab and Corn 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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