Pan-Seared Crab Cakes with Lemon-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.

Crispy crab cakes with a zesty lemon-dill aioli, featuring tender crab meat and fresh herbs. This American-inspired Easter recipe, ready in about 45 minutes, layers fresh crab meat, panko breadcrumbs, mayonnaise 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: 25 min Cook: 20 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 lb fresh crab meat, 1/4 cup panko breadcrumbs, 2 tbsp mayonnaise, 1 tbsp fresh lemon juice, 1 tsp fresh dill, 1/4 tsp salt, and 1/4 tsp black pepper. Gently mix until just combined, being careful not to break up the crab meat.
  2. Step 2: Divide the mixture into 4 equal portions and shape into patties. Dredge each patty in 1/4 cup all-purpose flour, shaking off any excess.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
  4. Step 4: Add the crab cakes to the skillet and cook for 4-5 minutes per side, until golden brown and crispy.
  5. Step 5: In a small bowl, whisk together 1/4 cup fresh dill, 1 tbsp lemon juice, 1/4 cup mayonnaise, and 1/2 cup sour cream until smooth. Refrigerate until ready to serve.

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