Crab Cakes with Lemon Dill Sauce
Crab Cakes are filled with sweet lumps of crab, with a crispy panko crust, dipped in a lemon dill sauce.
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Most people see crab cakes on restaurant menus and feel like they are impossible to make at home but the good news, they are super easy. These crisp and delicious crab cakes are a guaranteed hit for your family and are a perfect appetizer for these Crab Legs.
Ingredients needed
- Eggs: Helps bind everything together.
- Mayonnaise: Use real mayonnaise.
- Worcestershire sauce:
- Old Bay:
- Spices: Dry mustard,salt, pepper and cayenne pepper.
- Panko Bread Crumbs: Panko is what is recommended but regular bread crumbs can also be used.
- Crab: Use real crab meat and not imitation.
- Bell Pepper: Adds a subtle sweetness.
- Dill: Fresh is recommended but dried can also be used.
- Sour Cream: Regular or nonfat is fine.
- Lemon: Fresh squeezed
- Mustard: Dijuon is what I use.
- Oil: Coconut oil, canola oil or vegetable oil all will work.
Can I freeze Crab Cakes?
You can freeze them either raw or cooked. Here are the two approaches based on your preference.
Raw: I recommend not coating them in the bread crumbs until you're ready to fry them. Lay the cakes flat on a baking sheet lined with parchment paper. Freeze for 2 hours or until firm. Place the crab cakes in a large ziplock bag and freeze for up to 3 months.
Cooked: Allow crab cakes to cool to room temperature. THIS IS IMPORTANT. I do not recommend them sitting out for more than 1 hour. Wrap crab cakes individually in either plastic wrap or foil. Place in a large ziplock freezer bag for up to 3 months. Defrost overnight in the refrigerator and warm them in the oven.
How to make crab cakes
- Step 1: Mix the eggs, mayonnaise, Worcestershire sauce, old bay, mustard, salt, pepper and cayenne together in a medium bowl.
- Step 2: Drain the crab.
- Step 3:Fold in the panko bread crumbs and creab meat.
- Step 4: Gole in the diced red pepper and form into patties and place on a baking sheet or plate.
- Step 4: In a small bowl mix the dill sauce together.
- Step 5: Sprinkle the remaining panko bread crumbs on both sides.
- Step 6: Place in a hot skillet with some oil and fry.
- Step 8: Flip the crab patties and fry until done.
Recipe tips
- Make sure you use lump crab meat the bigger the chunks the better.
- Gently fold your crab meat into the mixture, you don't want the chunks to break up too much.
- Create uniform crab cakes by using an ice cream scoop.
- Chilling the mixture in the fridge before frying helps keep them together.
Recipe Faq's
Crab cakes comprise sweet crab meat, eggs breadcrumbs, and seasonings formed into a patty and fried to perfection.
The best meat for crab cakes is lump crab meat, it's in the seafood department of your grocery store. There are a few different brands I use Waterfront Bistro. If you have leftover king crab meat, you could use that.
Yes, you can make them up to a day ahead of time. Store them in the refrigerator and coat them with the panko crumbs right before frying.
Crab Cakes with Lemon Dill Sauce
Equipment
- 1 skillet
Ingredients
- 2 eggs
- ¼ cup mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 teaspoon old bay seasoning
- ¼ teaspoon dry mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 1/2 cup panko bread crumbs divided
- 1 pound crab meat
- ¼ cup red bell pepper finely diced
- Oil for frying *see notes
Lemon Dill Sauce
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoon fresh dill
- Salt and pepper to taste
Instructions
- In a medium bowl add eggs, mayonnaise, Worcestershire sauce, old bay, mustard, salt pepper, and cayenne. And mix until combined.
- Fold in 1 cup of the panko bread crumbs and crab meat, followed by the red bell pepper.
- Form into 8 patties and place on a baking sheet and chill for 2 hours.
Remove crab cakes from the refrigerator and add the remaining panko bread crumbs and gently pat on both sides. - Heat a skillet on medium-high heat and add oil to about ½ inch deep. Once the oil is hot reduce heat to medium-low and place crab cakes in and fry for 3-4 minutes flip and fry another 3 -4 minutes.
- Remove crab cakes and drain on a paper towel or wire baking rack.
- Serve with dill sauce and fresh lemon wedges.
For the lemon dill sauce
- In a small bowl mix the mayonnaise, sour cream, lemon juice, mustard, dill and mix until combined. Add salt and pepper to taste.
