Classic Crab Cakes - Thyme with Catherine

Crispy Crab Cakes with Lime-Dill Aioli




Yield 6 Large Cakes

Jumbo lump crab cakes, pan seared  then finished in the oven  for a perfect crisp


Lime dill aioli:


  1. Drain the crabmeat of any excess water and set aside in a medium mixing bowl.
  2. In a small bowl, whisk the eggs, mayonnaise, Worcestershire sauce, mustard, Old Bay seasoning, lemon juice, and salt.
  3. Pour the mixture over the crab meat and gently fold with your fingers, but do not over mix.
  4. Sprinkle the breadcrumbs and dill over the mixture and gently fold in.
  5. Cover with plastic wrap and refrigerate for up to 1 hour.
  6. In a nonstick skillet, heat the butter with the canola oil over medium-high heat.
  7. When the butter is frothy, add the crab mixture shaped into 6 round balls. Careful not to overcrowd.
  8. Cook until golden brown, about 4 minutes each side. Reduce the heat to medium low if needed.
  9. Remove from pan and place onto paper towel to absorb oil before plating.

Lime dill aioli:

Mix all ingredients in a small bowl.

Store remaining aioli in the refrigerator using an air tight container.

Courses Dinner, Appetizer

Cuisine Seafood

Recipe by Thyme with Catherine at