Delicious golden crispy crab cakes that are quick and easy to prepare. Pair them with a tangy lemon mustard dill aioli for an irresistible meal. Perfect for parties or a quick lunch, these crab cakes are sure to become a go-to recipe.
1: In a small mixing bowl, combine all of the lemon aioli ingredients and mix until well combined.
2: In a medium mixing bowl, combine the mayonnaise, eggs, Dijon, Worcestershire, lemon juice, lemon zest, shallots, tarragon, parsley, crab, panko, salt, and pepper. Mix with hands until well incorporated.
3: Divide the mixture into 12 4-ounce crab cakes and shape into thick patties.
4: Heat the grapeseed oil over medium-high in the empty skillet. When hot, cook the crab cakes for 2 minutes on each side, until golden and crisp.
5: Meanwhile, in a small mixing bowl, combine the shaved fennel, fennel fronds, and dill.
6: Serve the crab cakes with fennel-dill salad, aioli, and lemon halves.
