Description
Delicious, bite-sized crab cakes served with a creamy lemon-dill aioli, perfect for family gatherings and special occasions.
Ingredients
Scale
- 1 lb lump crabmeat
- 1/2 cup seasoned breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 1/4 cup fresh dill, chopped
- 1 tbsp lemon zest
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- Olive oil for cooking
- For the aioli:
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
Instructions
- Gently pick through crabmeat to remove shell bits.
- In a bowl, mix crabmeat, breadcrumbs, onion, garlic, dill, lemon zest, mayonnaise, egg, salt, and pepper until combined.
- Shape mixture into small patties, about 2 inches in diameter, and place on a lined baking sheet.
- Refrigerate for at least 30 minutes.
- Heat olive oil in a skillet over medium heat and cook patties for 3-4 minutes per side until golden brown.
- For the aioli, whisk together mayonnaise, garlic, dill, and lemon juice; season to taste.
- Serve crab cakes drizzled with aioli or on the side.
Notes
Test a small cake for seasoning before cooking the full batch. These crab cakes can also be baked at 375°F (190°C) for a healthier option.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2-3 crab cakes
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg
Keywords: crab cakes, appetizer, seafood, family recipe, lemon-dill aioli