Herb-Infused Crab Cakes with Lemon Dill Aioli

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

Light, flavorful crab cakes with fresh dill and lemon, pan-fried to crisp perfection and served with a zesty aioli. This American-inspired seafood recipe, ready in about 30 minutes, layers lump crab meat, fresh dill, lemon juice 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 lb, picked over for shells lump crab meat
• 1/4 cup, finely chopped fresh dill
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1/4 cup mayonnaise
• 1/4 cup panko breadcrumbs
• 1, lightly beaten egg
• 1 tbsp olive oil
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup mayonnaise, 1 tbsp dill, 1 tsp lemon juice, pinch salt aioli ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, gently mix 1 lb lump crab meat, 1/4 cup chopped dill, 2 tbsp lemon juice, 1 tbsp lemon zest, 1/4 cup mayonnaise, 1/4 cup panko breadcrumbs, 1 beaten egg, 1/4 tsp paprika, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Divide mixture into 6 portions and shape into 3-inch patties.
3. Step 3: Heat 1 tbsp olive oil in a skillet over medium heat until shimmering.
4. Step 4: Add crab cakes and cook for 4-5 minutes per side until golden brown and crisp.
5. Step 5: While cooking, whisk 1/4 cup mayonnaise, 1 tbsp dill, 1 tsp lemon juice, and pinch salt for the aioli.
6. Step 6: Serve crab cakes hot with lemon-dill aioli on the side.