Best Crab Cakes with Lemon-Dill Aioli Recipe

Name: Best Crab Cakes with Lemon-Dill Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Unsalted Butter, Divided; 1 whole Green Onion, Finely Chopped; 1 clove Garlic, Minced; 1/2 Tablespoons Fresh Parsley, Minced; 1 teaspoon Freshly Squeezed Lemon Juice; 3/4 cups Unseasoned Breadcrumbs, Divided; 1 teaspoon Dry Mustard; 1 teaspoon Paprika; 1/2 teaspoons Kosher Salt; 1/4 teaspoons Cayenne Pepper; 1/4 teaspoons Ground Black Pepper; 1 pound Crab Meat, De-shelled; 1/4 cups Parmesan, Grated; 1/4 cups Panko Breadcrumbs; 1 whole Lemon, Cut Into Wedges, For Garnish, Optional; 2 whole Large Egg Yolks (pasteurized, To Be Safe); 1/4 cups Fresh Lemon Juice; 3 cloves Garlic, Minced; 1- 1/2 teaspoon Fresh Parsley, Minced; 1 teaspoon Kosher Salt; 3/4 teaspoons Dried Dill; 1/2 teaspoons Lemon Zest; 1/4 teaspoons Worcestershire Sauce; ⅛ teaspoons Cayenne Pepper; 3/4 cups Olive Oil

Servings: persons

3 Tablespoons Unsalted Butter, Divided
1 whole Green Onion, Finely Chopped
1 clove Garlic, Minced
1/2 Tablespoons Fresh Parsley, Minced
1 teaspoon Freshly Squeezed Lemon Juice
3/4 cups Unseasoned Breadcrumbs, Divided
1 teaspoon Dry Mustard
1 teaspoon Paprika
1/2 teaspoons Kosher Salt
1/4 teaspoons Cayenne Pepper
1/4 teaspoons Ground Black Pepper
1 pound Crab Meat, De-shelled
1/4 cups Parmesan, Grated
1/4 cups Panko Breadcrumbs
1 whole Lemon, Cut Into Wedges, For Garnish, Optional
2 whole Large Egg Yolks (pasteurized, To Be Safe)
1/4 cups Fresh Lemon Juice
3 cloves Garlic, Minced
1- 1/2 teaspoon Fresh Parsley, Minced
1 teaspoon Kosher Salt
3/4 teaspoons Dried Dill
1/2 teaspoons Lemon Zest
1/4 teaspoons Worcestershire Sauce
⅛ teaspoons Cayenne Pepper
3/4 cups Olive Oil

1
For the Lemon-Dill Aioli:
2
Place all ingredients, except for olive oil, in a blender.
3
Pulse to combine.
4
With the blender running, very slowly drizzle in olive oil, little by little, until an emulsion forms (the mixture will thicken and become a creamy, white-ish color).
5
Refrigerate for 1 hour prior to serving to allow flavors to meld.
6
Note: Aiolo contains raw eggs.
7
For the Crab Cakes:
8
Heat 1 Tablespoon of butter in large skillet on medium-high heat.
9
Cook green onion and garlic until tender, approximately 2 minutes.
10
Add parsley, lemon juice, 1/2 cup of the unseasoned breadcrumbs and spices to the mixture and stir together.
11
Remove from heat.
12
Fold in crab meat until evenly distributed.
13
Combine parmesan, the remaining 1/4 cup unseasoned breadcrumbs and panko in a shallow dish.
14
Form the crab cake patties into about 1/2-inch thickness.
15
Wet your hands with water if the mixture starts to stick.
16
You should make about 8 medium-sized patties.
17
Cover the patties with parchment paper or Saran Wrap and refrigerate for at least 2 hours.
18
This will make it so the cakes dont fall apart and crumble while cooking.
19
Heat 1 Tablespoon of butter in a large skillet on medium-high heat until butter is almost burning.
20
Cook patties, 4 at a time, until golden on each side, approximately 3 minutes per side.
21
Use the remaining 1 Tablespoon of butter for the final 4 patties.
22
Serve with a lemon wedge and Lemon-Dill Aioli for dipping.
23
Enjoy!

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 3 Tablespoons Unsalted Butter, Divided, 1 whole Green Onion, Finely Chopped, 1 clove Garlic, Minced, 1/2 Tablespoons Fresh Parsley, Minced, and more.

Yes, Best Crab Cakes with Lemon-Dill Aioli falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Best Crab Cakes with Lemon-Dill Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions