Lemon Dill Crab Cakes
Enjoy restaurant-style jumbo lump crab cakes bursting with fresh lemon and dill, pan-seared to a perfect golden crisp. A delightful appetizer that brings a taste of the coast to your table.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Pan-Seared
- Cuisine: American
- Diet: Seafood
Ingredients
Scale
- 1 pound jumbo lump crab meat, picked over for shells
- 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 Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup panko breadcrumbs, divided
- 2 tablespoons olive oil, for searing
Instructions
- In a medium bowl, gently combine the crab meat, mayonnaise, egg, dill, lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper. Be careful not to break up the crab lumps too much.
- Add 1/4 cup of the panko breadcrumbs to the crab mixture and gently fold them in.
- Shape the mixture into 4 equal patties.
- Place the remaining 1/4 cup of panko breadcrumbs on a plate. Gently press each crab cake into the breadcrumbs, coating both sides.
- Heat the olive oil in a large skillet over medium heat.
- Carefully place the crab cakes in the hot skillet.
- Sear for 3-4 minutes per side, until golden brown and heated through.
- Serve immediately.
Notes
- For best results, use fresh jumbo lump crab meat.
- You can make the crab cake mixture ahead of time and refrigerate it for up to 24 hours before cooking.
- Serve with your favorite tartar sauce or a lemon wedge.
Nutrition
- Serving Size: 1 crab cake
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 100mg
Find it online: https://spoonsprout.com/lemon-dill-crab-cakes/