Best Crab Cakes with Lemon-Dill Aioli

For the Lemon-Dill Aioli:

Place all ingredients, except for olive oil, in a blender. Pulse to combine. With the blender running, very slowly drizzle in olive oil, little by little, until an emulsion forms (the mixture will thicken and become a creamy, white-ish color).

Refrigerate for 1 hour prior to serving to allow flavors to meld. Note: Aiolo contains raw eggs.

For the Crab Cakes:

Heat 1 Tablespoon of butter in large skillet on medium-high heat. Cook green onion and garlic until tender, approximately 2 minutes. Add parsley, lemon juice, 1/2 cup of the unseasoned breadcrumbs and spices to the mixture and stir together. Remove from heat. Fold in crab meat until evenly distributed.

Combine parmesan, the remaining 1/4 cup unseasoned breadcrumbs and panko in a shallow dish.

Form the crab cake patties into about 1/2-inch thickness. Wet your hands with water if the mixture starts to stick. You should make about 8 medium-sized patties.

Cover the patties with parchment paper or Saran Wrap and refrigerate for at least 2 hours. This will make it so the cakes don’t fall apart and crumble while cooking.

Heat 1 Tablespoon of butter in a large skillet on medium-high heat until butter is almost burning. Cook patties, 4 at a time, until golden on each side, approximately 3 minutes per side. Use the remaining 1 Tablespoon of butter for the final 4 patties.

Serve with a lemon wedge and Lemon-Dill Aioli for dipping.

Enjoy!