Crab Cakes with Aioli Dill Sauce

Since the Holy Week is almost upon us, I thought it would be a good idea to post some seafood recipes with everyone. To start things off, I’d like to share this crab cake recipe by Chef Enrique Valles which he demonstrated during the “101 Ways with Seafood” cooking demo. Chef “Rikks”, as he is fondly called, is the chef of Mida Food Distributors Inc., a direct importer and distributor of frozen seafood products. This recipe comes to us courtesy of The Maya Kitchen.

Enough babbling. Let’s get to the food!


Crab Cakes with Aioli Dill Sauce


2 eggs
Fresh Parsley
Worcestershire Sauce
1 teaspoon Dijon mustard
2 tablespoons mayonnaise
1 piece lemon & zest
salt & pepper
1 lb Blue Swimming Crab Lump Meat
½ cup normal breadcrumbs
2 cups panko breadcrumbs
half stick butter

for the Aioli:

1 piece garlic clove
Sea salt
Black Pepper
1 large egg yolk
1 teaspoon Dijon Mustard
around 600 ml extra virgin olive oil
Lemon Juice & zest
Fresh Dill, chopped


1. Beat eggs in a bowl and add parsley, mustard, Worcestershire sauce, mayonnaise, lemon juice and seasoning. Mix well.
2. Gently fold in crabmeat and normal breadcrumbs until mixture is no longer moist.
3. Gently make 6-8 balls out of the mixture then flatten into thick patties.
4. Lightly coat the patties in panko breadcrumbs and refrigerate for 30 minutes.
5. Fry in butter until golden brown. Squeeze lemon when done.

For the Aioli:
1. Smash garlic and salt in a large bowl (or pestle and mortar).
2. Combine with egg yolk and mustard. Mix together.
3. Start adding the olive oil little by little, whisking continuously.
4. Add the lemon juice/zest, and dill.
5. Season to taste.