Perfect Lemon Dill Crab Cakes: 3 Stellar Tips
These lemon dill crab cakes are a restaurant-style appetizer. They feature jumbo lump crab meat seasoned with fresh lemon and dill, pan-seared to a golden crisp.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Pan-seared
- Cuisine: American
- Diet: Seafood
Ingredients
Scale
- 2 lbs jumbo lump crab meat
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 1/4 cup panko breadcrumbs, plus more for coating
- 2 tablespoons olive oil, for searing
Instructions
- Gently pick through crab meat to remove any stray shell or cartilage.
- In a medium bowl, combine mayonnaise, egg, dill, lemon juice, Dijon mustard, Old Bay seasoning, and black pepper. Mix well.
- Add the panko breadcrumbs to the crab meat and gently toss to coat.
- Carefully fold the crab meat into the mayonnaise mixture. Avoid overmixing to keep the crab lumps intact.
- Shape the mixture into 8 crab cakes, about 1 inch thick.
- Lightly coat each crab cake with additional panko breadcrumbs.
- Heat olive oil in a large skillet over medium-high heat.
- Carefully place the crab cakes in the hot skillet, ensuring not to overcrowd the pan.
- Sear for 3-4 minutes per side, until golden brown and heated through.
- Serve immediately.
Notes
- For best results, use jumbo lump crab meat.
- Chill the crab cakes for at least 30 minutes before searing to help them hold their shape.
- Serve with your favorite tartar sauce or remoulade.
Nutrition
- Serving Size: 1 crab cake
- Calories: Approx. 250-300 (will vary based on exact ingredients)
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Find it online: https://savorandpin.com/lemon-dill-crab-cakes/