Ramp and Crab Cakes with Lemon-Dill Aioli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

★ 4.3 (12 ratings) 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.

Frequently asked questions

How long does Ramp and Crab Cakes with Lemon-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 Ramp and Crab Cakes with Lemon-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 Ramp and Crab Cakes with Lemon-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 Ramp and Crab Cakes with Lemon-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 Ramp and Crab Cakes with Lemon-Dill Aioli?

American 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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