If you're looking for a dish that brings together the freshness of the sea with vibrant citrus and herbs, these Citrus Herb Crab Cakes are just the ticket. With a crisp golden exterior and a tender, flavorful interior, they're perfect for a special dinner or a casual get-together.
Crab meat: The star of the show, it provides a sweet, delicate flavor. Opt for fresh if possible, but quality canned crab can work in a pinch.
Breadcrumbs: They help bind the cakes and give them a slight crunch. Panko breadcrumbs can add extra crispiness if you prefer.
Mayonnaise: Adds moisture and helps hold the patties together while imparting a creamy texture.
Dijon mustard: Brings a subtle tang and depth of flavor, complementing the crab perfectly.
Egg: Acts as a binder to keep everything together.
Lemon juice: Fresh and zesty, it enhances the seafood flavors naturally.
Dill: This herb adds a fresh, aromatic touch that pairs beautifully with seafood.
Salt and pepper: Essential for seasoning, bringing out the flavors of all the ingredients.
Olive oil: Used for frying, it helps achieve that lovely golden crust.
Pair these crab cakes with a simple arugula salad tossed in a light vinaigrette. For a heartier meal, serve them alongside roasted vegetables or a creamy risotto. A chilled glass of white wine, like a Sauvignon Blanc, complements the dish wonderfully.
Start by gathering all your ingredients. This will make the process smoother and more enjoyable. In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, lemon juice, dill, salt, and pepper. Be careful not to overmix, as you want to maintain some of the crab's texture.
Once mixed, shape the mixture into 8 patties. You can use your hands or a measuring cup for uniformity. Place them on a plate and let them chill in the refrigerator for at least 15 minutes. This helps them firm up and makes them easier to fry.
Heat a tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the crab cakes. Fry them for about 3–4 minutes on each side, or until they are golden brown and heated through. You’ll know they’re ready when they have a lovely crust and are warm in the center.
Carefully remove the crab cakes from the skillet and let them drain briefly on a paper towel-lined plate. Serve them warm, perhaps with a wedge of lemon or your favorite dipping sauce for an extra burst of flavor.
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