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Best Crab Cakes with Lemon-Dill Aioli Square Recipe Preview Image

Best Crab Cakes with Lemon-Dill Aioli

These Best Crab Cakes have the right amount of heat while letting the crab be the star and are complimented by the tart and creamy Lemon-Dill Aioli.
Categories Appetizer
Difficulty Easy
Keyword dill sauce for crab cakes, lemon dill sauce for crab cake, lemon dill sauce for crab cakes
Prep Time 2 hours 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings 8 crab cakes
Calories 246 kcal
Author Lacey Baier of A Sweet Pea Chef


For the Lemon-Dill Aioli:

  • 2 large egg yolks pasteurized, to be safe
  • 1/4 cup fresh lemon juice
  • 3 garlic cloves minced
  • 1 1/2 tsp fresh parsley minced
  • 1 tsp sea salt
  • 3/4 tsp dried dill
  • 1/2 tsp lemon zest
  • 1/8 tsp cayenne pepper
  • 3/4 cup olive oil

For the Crab Cakes:

  • 3 tbsp unsalted, grass-fed organic butter divided
  • 1 green onion finely chopped
  • 1 garlic clove minced
  • 1/2 tbsp parsley minced
  • 1 tsp dry mustard
  • 1 tsp freshly squeezed lemon juice
  • 1 tsp paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground black pepper
  • 1 lb crab meat de-shelled
  • 3/4 cup almond meal, divided
  • 1/4 cup parmesan grated


  1. For the Lemon-Dill Aioli, place all ingredients, except for olive oil, in a blender. Pulse to combine. 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). Refrigerate for 1 hour prior to serving to allow flavors to meld.
  2. Heat 1 tbsp. butter in large skillet on medium-high heat. Cook green onion and garlic until tender, approximately 2 minutes. Add parsley, lemon juice, 1/2 cup of the almond meal and spices to the mixture and stir together. Remove from heat. Fold in crab meat until evenly distributed.

  3. Combine parmesan and remaining 1/4 cup almond meal in a shallow dish.

  4. Form the crab cake patties to about 1/2-inch thickness. Wet your hands with water if the mixture starts to stick. You should make about 8 medium-sized patties.
  5. Cover the patties with parchment paper or saran wrap and refrigerate for at least 2 hours. This will make it so the cakes don't fall apart and crumble while cooking.
  6. Heat 1 tbsp. butter in a large skillet on medium-high heat until butter is almost burning. Cook patties, 4 at a time, until golden on each side, approximately 3 minutes per side. Use the remaining 1 tbsp. butter for the final 4 patties.
  7. Serve with a lemon wedge and Lemon-Dill Aioli for dipping.
Nutrition Facts
Best Crab Cakes with Lemon-Dill Aioli
Amount Per Serving (2 cakes)
Calories 246 Calories from Fat 250
% Daily Value*
Fat 27.8g43%
Saturated Fat 6.8g34%
Cholesterol 115mg38%
Sodium 450.8mg19%
Carbohydrates 10.5g4%
Fiber 0.8g3%
Sugar 1.1g1%
Protein 14g28%
Vitamin A 400IU8%
Vitamin C 9.1mg11%
Calcium 130mg13%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.