Herb-Infused Crab Cakes with Lemon Dill Aioli
Light, flavorful crab cakes with fresh dill and lemon, pan-fried to crisp perfection and served with a zesty aioli. This american-inspired seafood 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Divide mixture into 6 portions and shape into 3-inch patties.
- Step 3: Heat 1 tbsp olive oil in a skillet over medium heat until shimmering.
- Step 4: Add crab cakes and cook for 4-5 minutes per side until golden brown and crisp.
- Step 5: While cooking, whisk 1/4 cup mayonnaise, 1 tbsp dill, 1 tsp lemon juice, and pinch salt for the aioli.
- Step 6: Serve crab cakes hot with lemon-dill aioli on the side.
Frequently asked questions
How long does Herb-Infused Crab Cakes with Lemon Dill Aioli take to make?
Total time is about 30 minutes (20 min prep + 10 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 Herb-Infused 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 Herb-Infused 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 Herb-Infused 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 Herb-Infused Crab 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.
What others are saying
- ★★★★★
Made these for a date night and they were a hit! The herbs made the crab shine without overpowering it.
- ★★★★★
The lemon dill aioli was a revelation—paired perfectly with the herbed crab cakes. My guests kept asking for the recipe!
- ★★★★☆
Perfect for entertaining—crab cakes held together well. Just wish the herbs were more subtle.
