Crab Cakes with Herbed Meyer Lemon Aioli

20 minutesServes 416 reviews
Crab Cakes with Herbed Meyer Lemon Aioli


  • 2 tbsp extra virgin olive oil
  • 4 Ultimate Lump Crab Cakes
  • 1 ½ c mayonnaise
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice, freshly squeezed
  • 1 tbsp Dijon mustard
  • 1 tbsp flat leaf parsley, chopped
  • 2 tsp fresh dill, chopped
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp freshly ground 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, lemon zest, juice 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.

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