Crab Cakes with Lemon – Dill Aioli
Recipe Date:
May 27, 2026
Serving Size:
4
Prep Time:
15 Minutes
Cook Time:
15 Minutes
Difficulty:
Easy
Measurements:
Imperial (US)
The first “nice” restaurant I worked in was known for their crab cakes, that’s where my love began. I thought they were so fancy, until I made them, then realized they are easy and delicious. Want a crab cake sandwich? Get your favorite bun and have at it. Not a fan of dill? Make a nice remoulade instead, no wrong answers here.
Ingredients
- 24 ounces of crab meat, picked and cleaned
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 large egg
- 1/8 teaspoon cayenne
- 3 cups breadcrumbs, or cracker crumbs, your choice
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped green onions
- For aioli, use 3/4 cup mayo, 2 teaspoons lemon zest, 4 teaspoons lemon juice, 1 tablespoon fresh dill and 3 garlic cloves finely chopped. Make and let sit while making cakes.
Directions
- In a large bowl, combine mayo, mustard, egg, cayenne, 1 cup bread crumbs, veg, and mix well. Gently stir in crabmeat.
- Place remaining 2 cups bread crumbs in a shallow dish.
- Shape mixture into cakes and coat with bread crumbs, pressing gently to adhere.
- Place apart in baking pan and bake in 450F oven for about 8 minutes. Flip cakes carefully and bake another 8 mins.
- Serve hot with aioli and lemon slices.
Make them small as an appetizer to share at a party, make them larger for a dinner party main dish.