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Bacon & Jumbo Lump Crab Cakes with Lemon-Dill Aioli

Prep Time:

15 minutes

Bake Time:

15 minutes

Total Time:

30 minutes


6 servings




For the crab cakes:

  • ¼ teaspoon salt

  • ⅛ teaspoon pepper

  • 1 teaspoon FreshJax’s Fresh Bay seasoning

  • 1 teaspoon Dijon mustard

  • 2 tablespoons mayonnaise

  • 1 large egg

  • ½ cup panko bread crumbs + additional for sprinkling

  • 16 ounces fresh lump crab

  • ⅓ cup cooked bacon, chopped

For the aioli:

  • ½ cup mayonnaise

  • 1 tablespoon Dijon mustard

  • ½ fresh lemon

  • 2 tablespoons fresh dill

  • Salt and pepper, to taste

Tools Needed

Baking tray

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  1. Preheat oven to 450℉. Line a baking tray with aluminum foil and generously grease with cooking spray.

  2. Make the crab cakes: In a large mixing bowl, combine salt, pepper, Fresh Bay seasoning, mustard, mayonnaise, and egg. Whisk well. Add bread crumbs, crab, and bacon. Use a spatula to gently turn the mixture, coating well, and careful not to break up the lumps of crab.

  3. Use a large cookie scoop or a ½ measuring cup to scoop the mixture and compact it tightly. Place onto the prepared baking tray. Do not flatten.

  4. Lightly spray the tops of each crab cake with additional cooking spray and sprinkle with panko bread crumbs.

  5. Bake the crab cakes in the preheated oven for 15-17 minutes, or until lightly golden brown.

  6. Make the aioli: While the crab cakes are in the oven, combine the mayonnaise, mustard, juice from ½ fresh lemon, and dill. Add salt and pepper, to taste. Whisk until well combined and set aside.

  7. Remove the crab cakes from the oven and allow to cool for a few minutes before serving warm with the aioli. Enjoy!

Recipe Tags

FreshJax, Appetizer, Dinner, Seafood

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