Ingredients:

  • 1 lb Imitation Crab (Surimi), Flaked or finely chopped
  • 1/2 cup Panko Breadcrumbs (Binder)
  • 1 Large Egg, Lightly beaten
  • 1/4 cup Crème Fraîche or Full-Fat Sour Cream
  • 2 tbsp Red Onion, Finely minced
  • 2 tbsp Celery, Finely minced
  • 2 tbsp Fresh Dill, Chopped
  • 1 tbsp Dijon Mustard
  • 1 tsp Lemon Zest, Freshly grated
  • 3/4 tsp Kosher Salt
  • 1/4 tsp Black Pepper, Freshly ground
  • 1 cup Panko Breadcrumbs (Dredging)
  • 4 tbsp High-Heat Cooking Oil (Canola, Sunflower, or Grapeseed)
  • 1/2 cup Mayonnaise (Full-fat) (for Aioli)
  • 1 tbsp Fresh Lemon Juice (for Aioli)
  • 1 tsp Fresh Dill, Chopped (for Aioli)
  • 1/2 clove Garlic, Grated (for Aioli)

Instructions:

  1. Flake the Surimi: Finely shred or roughly chop the imitation crab until it resembles large crab meat flakes. Ensure no large chunks remain.
  2. Combine Wet Ingredients: In a mixing bowl, whisk together the beaten egg, crème fraîche (or sour cream), Dijon mustard, and lemon zest. Season with salt and pepper.
  3. Add Aromatics: Stir in the minced red onion, celery, and fresh dill.
  4. Introduce Binders: Add the flaked imitation crab and the 1/2 cup of binding Panko breadcrumbs to the wet mixture.
  5. Mix Gently: Using a spatula or your hands, mix the ingredients until just combined. Do not overmix.
  6. Portion and Shape: Divide the mixture into 8 equal portions. Gently form each portion into a patty about 1 inch (2.5 cm) thick. Avoid pressing too hard.
  7. Chill: Place the shaped cakes onto a sheet pan lined with parchment paper. Transfer to the refrigerator and chill for a minimum of 30 minutes. This step is non-negotiable for stability.
  8. Dredge: Place the remaining 1 cup of Panko breadcrumbs in a shallow dish. Lightly dredge each chilled cake in the Panko, pressing gently to ensure the exterior is fully coated. Shake off any excess.
  9. Heat Oil: Heat the 4 tbsp of oil in the frying pan over medium-high heat until shimmering.
  10. Fry: Working in batches, place the cakes gently into the hot oil. Fry for 3–4 minutes per side, or until deeply golden brown and crispy.
  11. Drain: Remove the cooked cakes and place them on a paper towel-lined plate to drain excess oil.
  12. Prepare Aioli: While the cakes rest, quickly whisk together the Aioli ingredients: mayonnaise, lemon juice, dill, and grated garlic.
  13. Serve Hot: Serve the crispy imitation crab cakes immediately alongside the Quick Lemon-Dill Aioli.