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Healthy Crab Cakes

Healthy Crab Cakes

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
Healthy Crab Cakes
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.