Ingredients
- 1 lb fresh lump crab meat
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/4 cup fresh dill, chopped
- 2 tbsp lemon juice
- Salt and pepper to taste
- Oil for cooking
- For the aioli: 1/2 cup mayonnaise, 1 tbsp lemon juice, 1 clove garlic, minced, 2 tbsp fresh dill, chopped, salt to taste
Instructions
- In a large mixing bowl, combine crab meat, breadcrumbs, eggs, mayonnaise, mustard, herbs, lemon juice, salt, and pepper; fold gently.
- Cover and refrigerate the mixture for 30 minutes.
- Wet your hands and form the mixture into small patties.
- Heat a skillet over medium heat, add oil, and cook patties for 3-4 minutes on each side until golden brown.
- For the aioli, mix mayonnaise, lemon juice, garlic, dill, and salt in a bowl and adjust seasoning.
- Serve crab cakes with aioli, garnished with lemon wedges and dill.
Notes
For a spicier version, add finely chopped jalapeños or a dash of hot sauce.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: American
- Diet: Seafood