There’s something undeniably captivating about a perfectly golden crab cake, especially when it’s accompanied by a zesty lemon-dill mayonnaise that dances on your taste buds. As soon as I took my first bite, the sweet, tender crab meat combined with that punchy sauce made me savor each moment. Who would’ve thought that an elegant dish with such gourmet appeal could be whipped up in your own kitchen? Whether you’re planning a relaxed night in or equal parts team-building fun with friends, these crab cakes offer a simple and delightful way to elevate your meal.
Best of all, they’re incredibly versatile; if you don’t have crab on hand, swap in prawns or even flaked salmon—there’s a flavor adventure waiting for you! So, let’s get cooking and transform your kitchen into a seafood haven with these Homemade Crab Cakes and their zesty companion!
Why are Crab Cakes with Lemon-Dill Mayonnaise a Must-Try?
Irresistible flavor: The delightful pairing of sweet crab meat with zesty lemon-dill mayo creates a flavor explosion that is sure to impress.
Quick preparation: Whip these up in under 30 minutes, making it easy to serve gourmet flavors in no time!
Versatile options: Not only are crab cakes delicious, but you can easily substitute with prawns or salmon for a twist on this classic.
Perfect for gatherings: These crab cakes make fantastic appetizers or main courses, making them a favorite for parties and team-building events alike.
Healthier indulgence: Packed with protein and low in fat, this recipe is a guilt-free way to enjoy seafood comfort food.
Crab Cakes with Lemon Dill Mayonnaise Ingredients
For the Crab Cakes
• Crab Meat – A key ingredient providing flavor and protein; opt for high-quality canned crab or fresh crab for the best taste.
• Breadcrumbs – Acts as a binding agent; substitute with crushed crackers if you need a gluten-free option.
• Egg – Binds the ingredients together, ensuring a cohesive mix; use a flax egg for a vegan alternative.
• Dijon Mustard – Adds a tangy depth; yellow mustard can work in a pinch if Dijon is unavailable.
• Lemon Zest – Delivers a bright, refreshing flavor; lime zest can be a vibrant substitute.
• Fresh Herbs (Dill & Parsley) – Provides flavor and freshness; dried herbs can suffice, but fresh is preferred for best results.
• Seasonings (Salt, Pepper) – Essential for enhancing flavor; adjust to your taste preferences.
For the Lemon Dill Mayonnaise
• Mayonnaise – Forms the base for the dipping sauce; homemade lemon dill mayo brings a fresh taste; Greek yogurt is a lighter option to consider.
• Lemon Juice – Brightens the mayo with acidity; fresh lemon juice is best for a zesty punch.
• Fresh Dill – Infuses the sauce with its distinctive flavor; dried dill can be used but will lack the vibrant taste of fresh.
Feel free to get creative with this Crab Cakes with Lemon Dill Mayonnaise recipe; it’s filled with irresistible flavors and delightful variations that will keep everyone coming back for more!
How to Make Crab Cakes with Lemon Dill Mayonnaise
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Prepare the Crab Mix: In a bowl, gently combine the crab meat, breadcrumbs, egg, Dijon mustard, lemon zest, chopped herbs, salt, and pepper. Mix carefully to keep the crab meat intact, about a minute should do.
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Form the Cakes: Shape the crab mixture into small patties, roughly the size of your palm. Aim for an even thickness for consistent cooking.
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Cook the Cakes: Heat a non-stick skillet over medium heat and add a splash of oil. Cook the crab cakes for 4-5 minutes on each side until they are golden brown and crispy.
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Make the Lemon Dill Mayo: In a small bowl, whisk together mayonnaise, fresh lemon juice, chopped dill, and seasoning. Adjust to taste for that zesty balance.
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Serve: Carefully plate the crab cakes and serve with a generous side of the lemon dill mayo for dipping. Enjoy your delicious creation!
Optional: Garnish with lemon wedges or additional fresh dill for an extra pop of freshness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Crab Cakes with Lemon-Dill Mayonnaise
Fridge: Keep cooked crab cakes in an airtight container for up to 3 days to maintain freshness. If you have lemon-dill mayonnaise leftover, store it separately to prevent sogginess.
Freezer: For longer storage, freeze uncooked crab cakes on a baking sheet for 1-2 hours until firm, then transfer to a freezer-safe bag for up to 3 months.
Reheating: When ready to enjoy, thaw any frozen crab cakes in the fridge overnight, then pan-fry over medium heat for 5-7 minutes until heated through and crispy.
Make-Ahead Tips: You can prepare the crab mixture a day in advance and store it in the fridge, ready to shape and cook when you’re set to impress your guests with these delectable crab cakes.
Crab Cake Variations
Get ready to explore delightful variations of this crab cakes recipe that can tantalize your taste buds even further!
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Prawn Substitute: Swap crab meat for prawns, finely chopped. They bring a slightly sweet taste that pairs beautifully with the lemon dill mayo.
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Flaked Salmon: Use flaked salmon as another seafood alternative, providing a different but equally satisfying flavor profile.
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Spicy Kick: Add minced jalapeños to the crab mixture for a zesty surprise that brings a delightful heat to every bite.
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Herb Twists: Experiment with fresh tarragon or cilantro instead of dill for an aromatic uplift that changes the mood of the dish.
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Crispy Add-Ins: Incorporate some grated zucchini or finely chopped bell peppers to the mix, adding texture and moisture while keeping your cakes deliciously light.
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Vegan Option: For a plant-based twist, swap crab for chickpeas and add nutritional yeast for a delightful umami flavor, while flax substite binds the mixture beautifully.
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Sweet Corn: Fold in some sweet corn for a burst of sweetness that contrasts wonderfully with the savory elements of the cake.
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Seasoning Variations: Don’t hesitate to experiment with Old Bay seasoning for a classic crab cake flavor or smoked paprika for a touch of smokiness.
Taste the warmth of creativity in every variation! These twists not only offer flexibility but also keep your crab cakes exciting and new each time you serve them. Enjoy!
Make Ahead Options
These Crab Cakes with Lemon Dill Mayonnaise are perfect for meal prep, allowing you to enjoy gourmet flavors with minimal effort during busy weeknights! You can prepare the crab mixture and form the cakes up to 24 hours in advance; just refrigerate them in an airtight container to maintain freshness. Additionally, the lemon dill mayo can also be made a day ahead—store it in the fridge for the best flavor. When you’re ready to serve, simply cook the crab cakes straight from the refrigerator, adding a few extra minutes to their cooking time for that delightful golden-brown finish. Enjoy the ease of having these scrumptious crab cakes ready to go whenever you need a quick yet impressive meal!
What to Serve with Crab Cakes with Lemon Dill Mayonnaise?
Elevate your meal experience with these delicious crab cakes by pairing them with a variety of complementary dishes.
- Crispy Fresh Salad: A light, crispy salad with mixed greens provides a refreshing contrast, balancing the rich flavors of the crab cakes.
- Roasted Asparagus: Tender, roasted asparagus drizzled with olive oil adds a vibrant touch and brings out the earthiness of the herbs in the crab cakes.
- Garlic Butter Rice: Fluffy rice sautéed with garlic and herbs will soak up the zesty mayo and complement the crab’s sweetness beautifully.
- Coleslaw: A tangy, crunchy coleslaw adds texture, ensuring a delightful bite alongside the tender crab cakes.
- Lemon Herb Quinoa: This nutty quinoa, tossed with fresh herbs and lemon, makes for a healthy side that enhances the dish’s overall brightness.
- Chilled White Wine: Pairing with a crisp Sauvignon Blanc or Chardonnay will elevate the dining experience and complement the seafood flavors.
Feel free to mix and match these pairings for a memorable meal that brings everyone together!
Expert Tips for Crab Cakes
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Properly Drain Crab: Ensure the crab meat is well-drained to prevent excess moisture, which can lead to soggy crab cakes.
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Don’t Overmix: Gently combine ingredients to keep that juicy crab meat intact, avoiding a dense texture in your crab cakes.
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Cooking Surface Matters: Use a non-stick skillet to allow for even cooking and to prevent sticking, yielding perfectly crisp crab cakes.
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Perfect Patty Size: Shape your crab cakes into uniform patties; this ensures even cooking and helps retain that classic crab cake shape.
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Chill Before Cooking: Refrigerate the formed crab cakes for about 30 minutes before frying; this helps them firm up for less breakage during cooking.
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Versatile Seasonings: Don’t be afraid to experiment! Add your favorite spices or even a dash of hot sauce in the mixture for a kick in your crab cakes with lemon-dill mayonnaise.
Crab Cakes with Lemon Dill Mayonnaise Recipe FAQs
How do I select the best crab meat?
Absolutely! When choosing crab meat, look for high-quality options—fresh or canned. If using canned crab meat, ensure it’s lump crab and packed in water or a light brine. Fresh crab should smell sweet, and its flesh should be a bright, clean white without any dark spots.
How should I store leftover crab cakes?
Very easy! Place cooked crab cakes in an airtight container in the fridge for up to 3 days. For optimal freshness, store the lemon dill mayonnaise separately to keep the cakes from getting soggy. You can reheat them in a non-stick skillet or microwave until warmed through.
Can I freeze uncooked crab cakes?
Absolutely! To freeze uncooked crab cakes, first, line a baking sheet with parchment paper. Place the formed crab cakes on the sheet, ensuring they don’t touch one another. Freeze them for 1-2 hours until firm, then transfer them to a freezer-safe bag. This allows them to be stored for up to 3 months without losing their flavor.
What if my crab cakes fall apart while cooking?
Don’t worry! If your crab cakes are falling apart, it could be due to excess moisture or overmixing. Make sure your crab meat is thoroughly drained and chill the shaped patties in the fridge for about 30 minutes before frying. This helps them firm up and hold their shape better during cooking.
Are crab cakes safe for my pet?
Very! While crab in moderation is generally safe for dogs, avoid any added seasonings or ingredients that can be harmful, such as onions or garlic. Always consult your vet before sharing any human food with your furry friends.
Can I substitute the crab meat?
Absolutely! If crab isn’t available, you can easily swap it with flaked salmon or cooked prawns for a delightful twist. Simply follow the same instructions with the alternative seafood, and enjoy a new taste.
Irresistible Crabcakes with Lemon-Dill Mayonnaise Recipe!
Ingredients
Equipment
Method
- Prepare the Crab Mix: In a bowl, gently combine the crab meat, breadcrumbs, egg, Dijon mustard, lemon zest, chopped herbs, salt, and pepper. Mix carefully to keep the crab meat intact, about a minute should do.
- Form the Cakes: Shape the crab mixture into small patties, roughly the size of your palm. Aim for an even thickness for consistent cooking.
- Cook the Cakes: Heat a non-stick skillet over medium heat and add a splash of oil. Cook the crab cakes for 4-5 minutes on each side until they are golden brown and crispy.
- Make the Lemon Dill Mayo: In a small bowl, whisk together mayonnaise, fresh lemon juice, chopped dill, and seasoning. Adjust to taste for that zesty balance.
- Serve: Carefully plate the crab cakes and serve with a generous side of the lemon dill mayo for dipping. Enjoy your delicious creation!