These bite-sized crab cakes capture the essence of Delmarva’s coastal charm. Each cake is light and flavorful, boasting generous lumps of crab meat and just the right amount of seasoning.
Ingredients
For the Crab Cakes:
1 lb Maryland jumbo lump crab meat
½ cup panko breadcrumbs
¼ cup mayonnaise
1 large egg, lightly beaten
1 tsp Dijon mustard
1 tsp Old Bay seasoning
1 Tbsp lemon juice
1 Tbsp chopped parsley
2 Tbsp butter, for frying
1 Tbsp olive oil, for frying
For the Lemon-Dill Aioli:
½ cup mayonnaise
1 Tbsp fresh lemon juice
1 tsp lemon zest
1 Tbsp dill, finely chopped
1 tsp Dijon mustard
Salt and pepper, to taste
Instructions
Prepare the crab cakes: In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon, Old Bay, lemon juice and parsley. Be careful not to overmix—you want to keep the crab lumps intact.
Form and chill: Shape the mixture into small cakes, about 1½ inches in diameter. Place them on a tray and refrigerate for 20-30 minutes to firm up.
Make the aioli: In a small bowl, whisk together mayonnaise, lemon juice, zest, dill, Dijon, salt and pepper. Refrigerate until ready to serve.
Cook the crab cakes: Heat butter and olive oil in a skillet over medium heat. Sear the crab cakes 3-4 minutes per side, until golden and crisp. Drain briefly on paper towels.
Serve: Arrange on a platter with a dollop of lemon-dill aioli or serve the sauce on the side. Garnish with lemon wedges and a sprinkle of fresh dill.
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