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!