Dill-Infused Crab Cakes with Lemon Aioli
Flaky crab cakes with fresh dill and a zesty lemon aioli, baked to golden perfection without frying. This seafood-inspired seafood (low-carb, dairy-free) ready in about 23 minutes layers lump crabmeat, mayonnaise, fresh, finely chopped dill 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 350 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 crabmeat
- 2 tbsp mayonnaise
- 1 tbsp, fresh, finely chopped dill
- 1, lightly beaten egg
- 3 tbsp almond flour
- 1/2, juiced lemon
- 1 tsp olive oil
- 1/4 tsp salt
- for serving lemon aioli
Instructions
- Step 1: In a bowl, combine 8 oz lump crabmeat, 2 tbsp mayonnaise, 1 tbsp chopped dill, 1 beaten egg, 3 tbsp almond flour, 1/2 lemon juiced, and 1/4 tsp salt. Mix gently until just combined, avoiding overmixing.
- Step 2: Form mixture into 4 equal patties (about 3 inches wide). Heat 1 tsp olive oil in a skillet over medium heat until shimmering.
- Step 3: Pan-fry patties for 3-4 minutes per side until golden brown and heated through, then serve immediately with lemon aioli.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dill-Infused Crab Cakes with Lemon Aioli take to make?
Total time is about 23 minutes (15 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 Dill-Infused Crab Cakes with Lemon 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 Dill-Infused Crab Cakes with Lemon 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 Dill-Infused Crab Cakes with Lemon 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.
Is Dill-Infused Crab Cakes with Lemon Aioli low-carb?
Yes — this recipe is tagged low-carb, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
