Crab Cakes with Lemony Dill Aioli

Growing up, it was our tradition to always have an appetizer smorgasbord on Christmas Eve and New Years Eve. It usually consisted of meatballs, a cheese tray, cold and warm dips, and once Joel joined the family some kind of seafood. It seems that apps are popular among you all too since that was one of the requested items to be featured for the holiday season.
Crab Cakes with Lemony Dill Aioli 3
These crab cakes are quick and simple and can be mixed up and shaped ahead of time. Make the aioli the night before too and once it’s party time all you have to do is bake the crab cakes. I’m all about planning and make ahead prep to make the day of less stressful.
Crab Cakes with Lemony Dill Aioli 2
These crab cakes are packed with jumbo lump crab meat and just enough cracker crumbs to hold them together. So often they are more binder than crab but no worries here because these are the real deal.

And what’s better with seafood than dill and lemon? Not much. This quick, semi-homemade aioli is the perfect accompaniment to the crab cakes. It starts with store-bought mayonnaise which is doctored up with Dijon, dill, lemon and garlic. This aioli would be equally delicious with some grilled shrimp.

Crab Cakes with Lemony Dill Aioli
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
For the crab cakes
  1. 1 pound jumbo crab meat
  2. 5 flaky butter crackers, crushed
  3. 1/4 cup mayonnaise
  4. 1 tablespoon blackening seasoning
  5. 1/2 teaspoon Worcestershire sauce
  6. 1/4 teaspoon hot sauce
  7. 1/2 teaspoon dry mustard
  8. 1 large egg
  9. 1 teaspoon grated parmesan cheese
  10. 1 tablespoon butter (melted)
For the aioli
  1. 1 cup mayo
  2. Zest from 1/2 lemon
  3. 1-2 tsp. fresh lemon juice
  4. 1 Tbsp. Dijon mustard
  5. 1 garlic clove, grated
  6. 1 1/2 Tbsp. chopped fresh dill
  7. 1/4 tsp. kosher salt
  8. 1/8 tsp. black pepper
  1. Preheat broiler. Grease a baking sheet. Meanwhile, in a large bowl mix the crackers, mayonnaise, blackening seasoning, Worcestershire sauce, hot sauce, dry mustard, egg and parmesan cheese. Gently fold in the crab meat.
  2. Using your hands, form the mixture into 10 to 12 balls and place on a baking sheet. Flatten slightly then place in the freezer for 10 minutes.
  3. Remove from the freezer and brush with the melted butter. Place under the broiler for 10 minutes, or until golden brown.
  4. While the crab cakes are baking, mix all the ingredients for the aioli in a small bowl.
  5. Serve the crab cakes hot or warm with the aioli on the side.
Adapted from The Chew
Adapted from The Chew
Meg's Everyday Indulgence
Crab Cakes with Lemony Dill Aioli 1


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