Crab and Corn Cakes with Lemon Dill Aioli

Light, golden crab cakes with sweet corn and fresh herbs, served with a tangy lemon-dill aioli for a spring dinner centerpiece.

Cuisine: American

Category: Seafood

Prep: 30 minutes. Cook: 12 minutes.

Serves 4.

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

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.