Crab Cakes with Herbed Meyer Lemon Aioli

20 minutesServes 4
crab cakes with herbed meyer lemon aioli


  • 2 tbsp. The Fresh Market Olive Oil
  • 4 crab cakes
  • 1 ½ c. mayonnaise
  • 2 tbsp. Meyer lemon juice
  • 1 tbsp. Meyer lemon zest
  • 1 tbsp. Dijon mustard
  • 1 tbsp. flat leaf parsley, chopped
  • 2 tsp. fresh dill, chopped
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • ¼ tsp. black pepper


In a large sauté pan, heat oil over medium high heat until it shimmers, about 3 minutes. Add crab cakes and cook until golden brown, about 3-5 minutes per side. Using a slotted spatula, remove crab cakes to paper towels and allow to drain.

To make the aioli, whisk together mayonnaise, Meyer lemon juice, zest and Dijon mustard in a small bowl. Stir in remaining ingredients and refrigerate until ready to use.

Serve warm crab cakes with a generous spoonful of aioli.