Ramp and 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.

Tender crab cakes infused with fresh ramps and dill, served with a bright lemon aioli that complements the delicate seafood. This American-inspired seafood recipe, ready in about 35 minutes, layers crab meat, ramps, fresh dill 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.

Prep: 20 min Cook: 15 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine crab meat (1 lb), chopped ramps (1/4 cup), fresh dill (2 tbsp), mayonnaise (1/4 cup), lemon juice (1 tbsp), and Dijon mustard (1 tsp); mix gently until evenly distributed, being careful not to break up the crab.
  2. Step 2: Add panko bread crumbs (1/2 cup) and egg (1 large) to the mixture; stir until just combined, then chill in the refrigerator for 15 minutes to help the cakes hold together.
  3. Step 3: Divide the mixture into 4 equal portions and shape each into a 1-inch thick patty; lightly dredge each patty in flour (1/4 cup) to coat evenly.
  4. Step 4: Heat olive oil (1 tbsp) in a nonstick skillet over medium heat until shimmering (about 350°F), then carefully place the crab cakes in the skillet; cook for 4-5 minutes on each side until golden brown and crispy, turning only once.
  5. Step 5: While the crab cakes cook, prepare the aioli: in a small bowl, whisk together mayonnaise, 1 tsp lemon juice, and a pinch of salt until smooth.

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