Seared King Crab Cakes with Lemon 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 developed and reviewed.

Delicate crab cakes made with fresh king crab and fresh herbs, served with a zesty lemon aioli for an authentic Alaskan coastal experience. This Alaskan-inspired seafood recipe, ready in about 40 minutes, layers King crab meat, Fresh breadcrumbs, 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 350 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: 15 min Serves 4 Alaskan cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 8 oz flaked king crab, 1/2 cup fresh breadcrumbs, 1 large egg, 2 tbsp chopped dill, 1 tsp lemon zest, 1/4 tsp salt, and 1/4 tsp black pepper. Gently mix until just combined, ensuring crab pieces remain intact.
  2. Step 2: Divide mixture into 4 equal portions and shape into 1-inch-thick patties, pressing gently to hold together.
  3. Step 3: Heat 1 tbsp olive oil in a non-stick skillet over medium heat until shimmering and hot to the touch.
  4. Step 4: Carefully place crab cakes in skillet and sear for 4-5 minutes per side, until golden brown and crispy around the edges, turning only once to avoid breaking.
  5. Step 5: For aioli: In a small bowl, whisk 2 tbsp mayonnaise, 1 tbsp lemon juice, and 1/4 tsp lemon zest until smooth and creamy, ensuring no lumps remain.

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