Ramp and Crab Cakes with Lemon-Dill Aioli

Tender crab cakes infused with fresh ramps and dill, served with a bright lemon aioli that complements the delicate seafood.

Cuisine: American

Category: Seafood

Prep: 20 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 1 lb crab meat
• 1/4 cup, finely chopped ramps
• 2 tbsp, chopped fresh dill
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 cup panko bread crumbs
• 1 large egg
• 1 tbsp olive oil
• 1/4 cup all-purpose flour

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.