Classic Crab Cakes with Lemon-Dill Aioli

Why You’ll Love This Recipe

• Lightly bound cakes let the sweet lump crab shine through.
• Golden, crispy exterior with a tender, flaky center.
• Bright lemon-dill aioli balances the savory Old Bay seasoning.
• Complete dinner with a simple, fresh salad in under an hour.

Grocery List

• Produce: Lemons (2), fresh dill, parsley, chives, garlic, baby salad greens, seedless cucumber, cherry tomatoes, red onion
• Dairy: Unsalted butter, eggs (1 large)
• Pantry: Lump crab meat (1 lb), mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, panko breadcrumbs, extra-virgin olive oil, neutral oil (canola or avocado), kosher salt, black pepper

Full Ingredients

For the Crab Cakes

• 1 lb (454 g) lump crab meat, drained and picked over for shells
• 1/4 cup (60 g) mayonnaise
• 1 tbsp Dijon mustard
• 1 1/2 tsp Old Bay seasoning
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1 large egg, lightly beaten
• 1 tbsp finely minced fresh parsley
• 1 tbsp finely minced fresh chives
• 1/3 cup (20 g) panko breadcrumbs, for mixing
• 1/4 tsp kosher salt, or to taste
• 1/8 tsp freshly ground black pepper
• Optional for coating: 1/2 cup (30 g) panko breadcrumbs

For Searing

• 2 tbsp neutral oil (canola or avocado)
• 1 tbsp unsalted butter
• Lemon wedges, for serving

For the Lemon-Dill Aioli

• 1/2 cup (120 g) mayonnaise
• 1 tbsp fresh lemon juice
• 1/2 tsp finely grated lemon zest
• 1 tbsp finely chopped fresh dill, plus more for garnish
• 1 small garlic clove, finely grated or mashed to a paste
• 1/2 tsp Dijon mustard
• Pinch kosher salt and black pepper

For the Simple Salad

• 4 cups (120 g) mixed baby greens
• 1/2 small seedless cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp very thinly sliced red onion
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• Pinch kosher salt and black pepper

Step-by-Step Instructions

Step 1: Prep the crab

Drain the crab meat well and spread it on a plate lined with paper towels. Gently pat dry to remove excess moisture. Pick through the crab with your fingers to remove any bits of shell or cartilage, taking care not to break up the larger lumps.

Step 2: Make the binder and fold in crab

In a medium bowl, whisk together the mayonnaise, Dijon, Old Bay, lemon zest, lemon juice, Worcestershire, egg, salt, and pepper until smooth. Add the parsley and chives. Using a spatula, gently fold in the crab, trying to keep the lumps intact. Sprinkle the 1/3 cup panko over the mixture and fold just until it holds together; it should be slightly loose but scoopable.

Step 3: Shape and chill the patties

Line a tray with parchment. Using a 1/3-cup measure, portion the mixture into 8 mounds. Lightly press each into a 2 1/2–3-inch patty about 3/4 inch thick. For extra crunch, lightly press the sides and tops into the optional coating panko. Chill the patties uncovered for 20–30 minutes to set; this helps them hold together in the pan.

Step 4: Make the lemon-dill aioli

In a small bowl, combine the mayonnaise, lemon juice, lemon zest, dill, garlic, Dijon, and a pinch of salt and pepper. Stir until creamy and refrigerate until serving. The flavors bloom as it rests.

Step 5: Pan-sear to golden

Heat a large nonstick or cast-iron skillet over medium heat. Add the neutral oil and butter. When the butter foams and a breadcrumb sizzles on contact (about 350°F surface temperature), add the crab cakes in a single layer without crowding. Cook 3–4 minutes per side, turning once, until deeply golden and crisp with a warmed center (internal temperature about 145°F). Transfer to a rack or paper towels. Work in batches, adding a bit more oil if needed.

Step 6: Toss the simple salad

In a large bowl, whisk the olive oil, lemon juice, a pinch of salt, and pepper. Add the baby greens, cucumber, tomatoes, and red onion. Toss gently to coat.

Step 7: Plate and serve

Serve 2 crab cakes per person with a generous spoonful of lemon-dill aioli and lemon wedges for squeezing. Add a handful of salad to each plate and garnish with extra dill or chives if you like. Enjoy immediately while the cakes are crisp.

Pro Tips

• Handle the crab gently. Fold, do not stir, to keep those prized lumps intact.
• Chill the shaped patties for at least 20 minutes. This crucial step prevents breakage in the pan.
• Use a mix of oil and butter. Oil raises the smoke point; butter adds flavor and browning.
• A thin fish spatula makes flipping easy without breaking the cakes.
• Keep batches warm in a 250°F oven on a wire rack so the bottoms stay crisp.

Variations

• Baked crab cakes: Brush with oil and bake at 425°F on a parchment-lined sheet for 12–14 minutes, flipping once at 8 minutes.
• Spicy twist: Add 1 tsp hot sauce to the binder and 1/2 tsp cayenne or extra Old Bay; garnish with pickled jalapeños.
• Gluten-free: Use gluten-free panko or crushed gluten-free crackers in the mix and for coating.

Storage & Make-Ahead

Shape patties up to 24 hours ahead; cover and refrigerate. Lemon-dill aioli keeps 3–4 days refrigerated. Cooked crab cakes store 2 days in the fridge; reheat at 375°F for 8–10 minutes on a rack until hot and crisp. To freeze, freeze raw patties on a tray until firm, then wrap and freeze up to 2 months; cook from frozen over medium heat 4–5 minutes per side, or bake at 425°F for 16–18 minutes, flipping once.

Nutrition (per serving)

Approx. 520 calories; 35 g fat; 18 g carbs; 36 g protein; 2 g fiber; 3 g sugars; 1040 mg sodium. Calculated for 2 crab cakes, salad, and about 1 1/2 tbsp aioli.