Ingredients:

  • 1 pound (454g) jumbo lump crab meat, picked over for shells
  • 1/2 cup (60g) panko breadcrumbs
  • 1/4 cup (30g) mayonnaise (full-fat preferred for best flavor)
  • 2 tablespoons (30ml) Dijon mustard
  • 1 large egg, lightly beaten
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped red bell pepper
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil, for cooking
  • 1/2 cup (120ml) mayonnaise (full-fat)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons finely chopped fresh dill
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

  1. Prepare the Aioli: In a small bowl, whisk together mayonnaise, lemon juice, dill, minced garlic, salt, and pepper until well combined. Cover and refrigerate until ready to serve.
  2. Combine Crab Cake Ingredients: In a large bowl, gently combine the crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, beaten egg, parsley, red bell pepper, Old Bay seasoning, Worcestershire sauce, salt, and pepper. Be careful not to overmix.
  3. Form the Crab Cakes: Gently form the crab mixture into 4-6 patties, about 3/4 inch thick.
  4. Chill the Crab Cakes: Place the formed crab cakes on a plate or baking sheet, cover loosely with plastic wrap, and refrigerate for at least 30 minutes. This helps them hold their shape during cooking.
  5. Cook the Crab Cakes: Heat vegetable oil in a large skillet over medium heat.
  6. Sauté to Perfection: Carefully place the crab cakes in the hot skillet, ensuring not to overcrowd the pan. Cook for 4-5 minutes per side, or until golden brown and heated through.
  7. Serve Immediately: Serve the crab cakes immediately with a generous dollop of the Lemon-Dill Aioli.