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
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Lemon Dill Aioli:
½ cup Mayonnaise
1 teaspoon Dill Weed
½ teaspoon Garlic Powder
1 ½ Tablespoons Lemon Juice
Salt to taste
- 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.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 