Lemon Dill Crab Cakes

I needed to harvest more dill and crab cakes sounded really tasty. Quick, easy and delicious! Served with some brown butter pasta and sautéed asparagus. 

Crab Cakes:

½ lb Crab Meat

1 large Egg

½ cup Bell Pepper; minced

½ cup Onion; minced

½ cup Zucchini; minced

½ cup Breadcrumbs

1 Tablespoon Fresh Dill; chopped

½ teaspoon Old Bay Seasoning

½ teaspoon Garlic Powder

1 teaspoon Worcestershire Sauce

½ teaspoon Mustard Powder

Salt and pepper to taste

Lemon Dill Aioli:

½ cup Mayonnaise

1 teaspoon Dill Weed

½ teaspoon Garlic Powder

1 ½ Tablespoons Lemon Juice

Salt to taste

  1. Combine all of the crab cake ingredients in a medium bowl and fold until well mixed. Cover and chill in the fridge for 15 minutes. Meanwhile, in a small bowl, combine the aioli ingredients and place in the fridge.
  2. Heat a large skillet over medium heat. Once hot, add a drizzle of olive oil and form into 6 patties. Pan fry the patties until golden brown and cooked through; about 4 minutes per side
  3. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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