Ingredients:

  • 1 pound (454g) imitation crab meat, flaked or chopped
  • 1/4 cup (30g) finely chopped yellow onion
  • 1/4 cup (15g) finely chopped celery
  • 1/4 cup (60ml) mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • 1/2 cup (50g) panko breadcrumbs, plus more for coating
  • 2 tablespoons (30ml) olive oil or vegetable oil, for pan-frying
  • 1/2 cup (120ml) mayonnaise
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 tablespoon (5g) fresh dill, finely chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

  1. Prepare the Aioli: Whisk together mayonnaise, lemon juice, dill, garlic, salt, and pepper in a small bowl. Cover and refrigerate until ready to serve.
  2. Combine Crab Cake Ingredients: In a large mixing bowl, gently combine flaked imitation crab, onion, celery, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and black pepper.
  3. Add Breadcrumbs: Gradually add panko breadcrumbs to the crab mixture, mixing until just combined. Be careful not to overmix.
  4. Shape the Crab Cakes: Gently form the mixture into four equal-sized patties.
  5. Coat the Crab Cakes: Lightly coat each crab cake with additional panko breadcrumbs, pressing gently to adhere.
  6. Pan-Fry the Crab Cakes: Heat olive oil in a large skillet over medium heat. Carefully place the crab cakes in the skillet and cook for 4-5 minutes per side, or until golden brown and heated through.
  7. Serve: Serve the crab cakes immediately with lemon-dill aioli on the side.