Ingredients:

  • 1 pound (450g) surimi (imitation crab meat), roughly chopped or shredded
  • 1/2 cup (60g) panko breadcrumbs
  • 1/4 cup (30g) all-purpose flour, plus more for dredging
  • 1/4 cup (60ml) mayonnaise
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 large egg, lightly beaten
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil, for frying
  • 1/2 cup (120ml) mayonnaise
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon finely chopped fresh dill
  • 1 clove garlic, minced
  • Pinch of salt
  • Pinch of black pepper

Instructions:

  1. In a large bowl, combine the chopped surimi, panko breadcrumbs, flour, mayonnaise, parsley, Dijon mustard, egg, Old Bay seasoning, and black pepper. Mix gently until just combined.
  2. Shape the mixture into approximately 8-12 cakes, about 2-3 inches in diameter. Lightly dredge each cake in all-purpose flour, shaking off any excess.
  3. In a small bowl, whisk together the mayonnaise, lemon juice, dill, minced garlic, salt, and pepper until well combined. Taste and adjust seasonings as needed.
  4. Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the surimi cakes in the skillet, ensuring not to overcrowd the pan.
  5. Cook the cakes for about 3-4 minutes per side, or until golden brown and heated through.
  6. Remove the cooked cakes from the skillet and place them on a baking sheet to drain excess oil. Serve immediately with the lemon-dill aioli.