Glacier River Crab Cakes with Lemon-Dill Aioli
Crispy Alaskan king crab cakes with a bright lemon-dill aioli, featuring locally sourced crab and foraged wild herbs for an authentic Alaskan coastal flavor. This alaskan coastal-inspired seafood ready in about 37 minutes layers Alaskan king crab meat, dill, red onion 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 340 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
- 12 oz Alaskan king crab meat
- 1/4 cup dill
- 1/4 cup red onion
- 3 tbsp all-purpose flour
- 3 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tbsp fresh dill
- 1/2 tsp paprika
- 2 tbsp butter
Instructions
- Step 1: Pat 12 oz king crab meat dry with paper towels, then gently flake with a fork; place in a bowl with 1/4 cup finely minced red onion and 1/4 cup fresh dill, mixing until combined.
- Step 2: In a small bowl, whisk 3 tbsp mayonnaise, 1 tbsp lemon juice, 1 tbsp fresh dill, and 1/2 tsp paprika to make aioli; refrigerate until serving.
- Step 3: Form crab mixture into 4 equal patties, then dredge each in 3 tbsp all-purpose flour, pressing gently to adhere.
- Step 4: Melt 2 tbsp butter in a skillet over medium heat until shimmering, then add crab cakes and cook for 4-5 minutes per side until golden brown and crisp.
- Step 5: Transfer to a plate lined with parchment, drizzle with lemon-dill aioli, and serve immediately with lemon wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Glacier River Crab Cakes with Lemon-Dill Aioli take to make?
Total time is about 37 minutes (25 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 Glacier River 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 Glacier River 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 Glacier River 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 Glacier River Crab Cakes with Lemon-Dill Aioli?
Alaskan Coastal 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.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
