Recipe

Crab Cakes With Lemon-Dill Aioli

Golden, crisp crab cakes with minimal filler and a bright, creamy sauce you will want on everything.

By Matt Campbell

•

4.8

A plate of golden crab cakes with crisp browned edges, served with lemon wedges and a small bowl of lemon-dill aioli on a light kitchen table

If crab cakes have ever disappointed you, it is usually for one reason: too much filler, not enough crab, and a sad little patty that tastes like seasoned breadcrumbs. We are not doing that.

These crab cakes are built around sweet crab meat, held together just enough to behave in a skillet, and cooked until the edges go properly crisp. Then we drag them through a lemon-dill aioli that is bright, herby, and a little punchy. The vibe is coastal comfort food, but still weeknight-friendly.

Use lump crab if you can. Use claw if that is what you have. And if you want to check seasoning, do it the safe way: cook a tiny test patty in the skillet, taste, then adjust. That is not cheating, it is how dinner gets good.

A glass bowl filled with lump crab meat on a clean kitchen counter with a small fork nearby

Why It Works

Big crab flavor, not bread flavor. A light touch of crackers and mayo binds everything without turning it into stuffing.
Crisp edges, tender center. Chilling the patties helps them hold together so you can pan-fry confidently.
Bright sauce that wakes it up. Lemon zest, dill, and a little Dijon keep every bite lively, not heavy.
Flexible crab options. Works with lump, backfin, or claw meat. Just pick out shells carefully and keep the pieces as intact as possible.

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerate: Store cooked crab cakes in an airtight container for up to 2 days. Keep the aioli separate.

Reheat: For best texture, warm in a skillet over medium-low with a tiny slick of oil, about 3 to 4 minutes per side. You can also use a 375°F oven for 8 to 10 minutes. Microwaving works, but you lose the crisp edges.

Freeze (uncooked is best): Form the cakes, place on a parchment-lined sheet pan, freeze until firm, then transfer to a freezer bag. Freeze up to 1 month. Thaw overnight in the fridge before cooking, or cook from frozen over slightly lower heat so they warm through without burning.

Common Questions

What kind of crab meat is best?

Lump crab gives you the nicest chunks and cleanest flavor. Backfin is a great middle ground. Claw meat is darker, stronger, and usually cheaper. Any of them can work here.

Can I use imitation crab?

You can, but it will taste like a different dish. Imitation crab is usually surimi, which is mild and a bit sweet. If that is what you have, consider turning these into more of a seafood patty and lean harder into the sauce and seasoning.

Why are my crab cakes falling apart?

Usually one of three things: the mix is too wet, you did not chill the patties, or you flipped too early. Add 1 to 2 more tablespoons of crushed crackers if the mix feels loose, chill at least 20 minutes, and wait until the first side is deeply golden before flipping.

Can I bake them instead of pan-frying?

Yes. Brush or spray both sides with oil and bake at 425°F for 12 to 15 minutes, flipping once. They will be a bit less shatter-crisp than skillet-fried, but still really good.

Is canned crab meat okay?

Yes. Drain it well and gently squeeze out excess liquid. Then pick through carefully for shell bits.

How do I check the seasoning safely?

Because the mixture includes a raw egg, do not taste it raw. Instead, cook a tiny spoonful in the skillet as a quick test patty, then adjust Old Bay, salt, lemon, or herbs before forming the rest.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowl
Small bowl for aioli
Zester or microplane
Measuring spoons
Sheet pan or plate (for chilling the cakes)
Nonstick or cast-iron skillet
Thin spatula or fish spatula (very helpful)
Paper towels (for draining)

Crab meat feels fancy until you actually cook with it, then you realize it is basically a shortcut to instant “restaurant night” at home. The first time I made crab cakes on my own, I overmixed them into crab paste because I was chasing perfection. They held together great and tasted fine, but the magic was gone. Now I treat crab like a gentle friend: fold, do not smash, and let the skillet handle the drama. Crisp edges, big flakes, bright sauce. That is the whole point.

Crab Cakes With Lemon-Dill Aioli

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes (plus chilling)

Servings 4

Ingredients

For the crab cakes

1 pound lump crab meat, picked over for shells
1 large egg
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons chopped fresh parsley
1/2 cup crushed buttery crackers (like Ritz), plus 2 tablespoons more if needed
2 to 3 tablespoons neutral oil (canola or avocado), for pan-frying
1 tablespoon unsalted butter (optional, for extra browning)

Measured ingredients for crab cakes on a kitchen counter including lump crab meat, crackers, egg, mayonnaise, Dijon mustard, lemon, and herbs in small bowls

For the lemon-dill aioli

1/3 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 tablespoon chopped fresh dill (or 1 teaspoon dried)
1 small garlic clove, finely grated (optional but recommended)
Pinch of salt and black pepper

Instructions

Make the aioli first. In a small bowl, stir together the mayo, lemon juice, lemon zest, Dijon, dill, and garlic (if using). Season with a pinch of salt and pepper. Refrigerate while you make the crab cakes so the flavor tightens up.
Mix the binder. In a large bowl, whisk the egg, mayonnaise, Dijon, Worcestershire, Old Bay, lemon juice, lemon zest, and parsley.
Fold in the crab gently. Add the crab meat and crushed crackers. Use a rubber spatula to fold until just combined. You want crab chunks, not crab mush. If the mixture feels very wet and cannot hold a mound, fold in 1 to 2 more tablespoons of crushed crackers.
Optional, but smart: cook a test bite. Since the mixture contains raw egg, do not taste it as-is. Heat a small slick of oil in the skillet and cook a teaspoon or two of the mixture for about 1 to 2 minutes per side. Taste, then adjust seasoning if needed.
Form and chill. Divide into 8 small cakes or 4 large cakes. Place on a parchment-lined sheet pan or plate and chill for 20 to 30 minutes. This is the difference between calm cooking and crab cake panic.
Pan-fry until golden. Heat a large skillet over medium to medium-high heat. Add 2 tablespoons oil (and the butter if using). When the oil shimmers, add the crab cakes. Cook 3 to 4 minutes per side for small cakes, or 4 to 5 minutes per side for large, until deeply golden and heated through. Flip carefully and only once if you can.
Drain and serve. Transfer to a paper towel-lined plate for a minute, then serve hot with the lemon-dill aioli and extra lemon wedges. If you want the full experience, add a simple green salad or roasted potatoes and call it a night.