Ingredients
- 1 lb fresh lump crab meat
- 1 cup panko breadcrumbs
- 1 egg
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Gently flake the crab meat into a large bowl, being careful to preserve lumps.
- Add breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, zest, and dill. Mix until just combined.
- Form small patties (2-3 inches wide) and place them on a parchment-lined tray.
- Refrigerate for at least 30 minutes to help hold their shape.
- Heat olive oil in a skillet over medium heat. Cook crab cakes for 4-5 minutes on each side until golden brown.
- For the aioli, mix mayonnaise, lemon juice, dill, garlic, and salt in a bowl until smooth.
- Serve the crab cakes with the lemon-dill aioli and enjoy!
Notes
Refrigeration is key for maintaining shape and texture. Avoid overmixing the crab mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: American
- Diet: Pescatarian