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