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.
Servings 8
Calories 290kcal
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.
Video
Notes
I buy Waterfront Bistro lump crab meat located in the butcher dept of your local grocery store.
I usually use coconut oil but canola oil, vegetable oil will also work.
Nutrition
Serving: 1g | Calories: 290kcal | Carbohydrates: 16g | Protein: 15g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Cholesterol: 114mg | Sodium: 853mg | Fiber: 2g | Sugar: 3g