Pan-Fried Crab Cakes with Fresh Lemon and Dill Aioli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden-brown crab cakes with a delicate herbed crust, served with a bright lemon-dill aioli that complements the sweet seafood flavor. This seafood-inspired seafood 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.

★ 3.5 (10 ratings) Prep: 20 min Cook: 15 min Serves 4 Seafood cuisine 450 cal/serving
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Ingredients

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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Frequently asked questions

How long does Pan-Fried Crab Cakes with Fresh Lemon and Dill Aioli take to make?

Total time is about 35 minutes (20 min prep + 15 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 Pan-Fried Crab Cakes with Fresh Lemon and 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 Pan-Fried Crab Cakes with Fresh Lemon and 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 Pan-Fried Crab Cakes with Fresh Lemon and 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 Pan-Fried Crab Cakes with Fresh Lemon and Dill Aioli?

Seafood 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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