Pan-Fried Crab Cakes with Fresh Lemon and Dill Aioli

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden-brown crab cakes with a delicate herbed crust, served with a bright lemon-dill aioli that complements the sweet seafood flavor. This seafood recipe, ready in about 35 minutes, layers lump crab meat, all-purpose flour, large egg 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 450 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.

Prep: 20 min Cook: 15 min Serves 4 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, gently fold together 12 oz lump crab meat, 1/4 cup all-purpose flour, 1 large egg, 2 tbsp mayonnaise, 2 tbsp fresh dill, 1 tbsp lemon zest, 1/4 tsp salt, and 1/4 tsp black pepper until just combined.
  2. Step 2: Divide the mixture into 4 equal portions and shape each into a 1-inch-thick patty, pressing gently to hold together.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Place the crab cakes in the skillet and cook for 4-5 minutes per side, until golden brown and crispy.
  4. Step 4: While crab cakes cook, whisk 1/2 cup mayonnaise, 1 tbsp lemon juice, 1 tbsp fresh dill, and 1 tsp lemon zest in a small bowl until smooth.
  5. Step 5: Serve crab cakes hot with the fresh lemon and dill aioli drizzled over the top.

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