North Baltimore Crab Cake Sliders with Lemon-Dill Aioli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Mini crab cake sliders packed with lump crab meat and aromatic herbs, topped with a zesty lemon-dill aioli for a fresh twist on a Baltimore classic. This american-inspired seafood ready in about 30 minutes pairs lump crab meat, mayonnaise, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (8 ratings) Prep: 20 min Cook: 10 min Serves 6 American cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, gently combine 12 oz lump crab meat, 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp Old Bay seasoning, 1/2 cup panko breadcrumbs, 1 beaten large egg, and 2 tbsp chopped fresh parsley until just mixed, being careful to keep crab lumps intact.
  2. Step 2: Form the mixture into 6 small patties about 3 inches in diameter. Refrigerate for 15 minutes to help set.
  3. Step 3: While crab cakes chill, prepare the lemon-dill aioli by whisking together 1/4 cup mayonnaise, 1 tbsp lemon juice, 1 tbsp chopped fresh dill, and 1 minced garlic clove in a small bowl. Refrigerate until serving.
  4. Step 4: Heat 2 tbsp olive oil in a skillet over medium heat. Cook the crab cakes for 3-4 minutes per side until golden brown and cooked through.
  5. Step 5: Assemble sliders by spreading 1 tbsp lemon-dill aioli on the bottom half of each of the 6 mini slider buns, topping with a warm crab cake, and closing with the bun tops. Serve immediately.

Frequently asked questions

How long does North Baltimore Crab Cake Sliders with Lemon-Dill Aioli take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover North Baltimore Crab Cake Sliders with Lemon-Dill Aioli?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lump crab meat from drying out.

Can I substitute ingredients in North Baltimore Crab Cake Sliders 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 North Baltimore Crab Cake Sliders with Lemon-Dill Aioli for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 North Baltimore Crab Cake Sliders 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.

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