Zesty Lemon-Dill Crab Cakes

Name: Zesty Lemon-Dill Crab Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb lump crab meat; 1/4 cup mayonnaise; 1 large egg; 1 tbsp Dijon mustard; 1 tbsp lemon juice; 1 tsp lemon zest; 1 tbsp fresh dill, chopped; 1/2 cup panko breadcrumbs; 1/4 cup red bell pepper, finely diced; 1/4 cup green onions, chopped; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil

🕒 Prep: 15 min

🔥 Cook: 10 min

🍽 Serves: 4

★★★★★

Be the First to Review!

Zesty Lemon-Dill Crab Cakes offer a refreshing twist on a classic dish, delivering a burst of citrus and dill with every bite. Perfect for warm weather gatherings or a cozy dinner at home, these crab cakes are both light and satisfying.

Save Print Jump to Recipe

Ingredients for Zesty Lemon-Dill Crab Cakes

Crab meat is the star of the show, providing a sweet and delicate base. Choose lump crab meat for the best texture and flavor. Mayonnaise adds moisture and richness, helping to bind everything together. The egg works as a binder, ensuring the patties hold their shape. Dijon mustard contributes a subtle tang, complementing the crab perfectly. Lemon juice and lemon zest provide a fresh, zesty kick, while fresh dill adds aromatic herbal notes. Panko breadcrumbs give a light crunch to the exterior without overpowering the crab. Red bell pepper and green onions add color and a slight sweetness, along with a mild oniony bite. Finally, a touch of salt and black pepper brings all these flavors into harmony.

Tips & Tricks

Chill the crab cakes before cooking to help them hold their shape better.
Use a spatula to gently flip the crab cakes; they can be delicate.
If you can't find fresh dill, dried dill can work in a pinch — just use a teaspoon instead of a tablespoon.
For a spicier kick, add a pinch of cayenne pepper to the mixture.

Serving Suggestions

Pair these crab cakes with a simple arugula salad for a light meal. Alternatively, serve them alongside a creamy dill sauce or aioli for extra flavor. They also make a great appetizer for a larger meal, perhaps paired with a chilled white wine like Sauvignon Blanc.

Frequently Asked Questions

Can I use canned crab meat?: Yes, but fresh lump crab meat will give you the best flavor and texture. If using canned, make sure to drain it well.
How can I make these crab cakes gluten-free?: Swap the panko breadcrumbs for gluten-free breadcrumbs, and you're good to go!
Can I freeze the crab cakes?: Yes, you can freeze them before cooking. Just shape them, place on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.

Zesty Lemon-Dill Crab Cakes Recipe Walkthrough

Start by grabbing a large bowl. Gently combine your crab meat, mayonnaise, egg, Dijon mustard, lemon juice, lemon zest, and fresh dill. Mix with care to keep the crab meat in nice chunks. Next, fold in the panko breadcrumbs, red bell pepper, green onions, salt, and black pepper until everything is well combined but not mushy.

Shape this delightful mixture into eight equal-sized patties. Place them on a plate and pop them in the fridge for about 30 minutes. This chilling step helps them firm up, making them easier to handle when cooking.

When you're ready to cook, heat some olive oil in a large skillet over medium heat. Once the oil is shimmering, it's time to add the crab cakes. Cook them for about 4-5 minutes on each side until they're beautifully golden brown and crispy. Keep an eye on them, as the exact timing can vary depending on your stove.

Serve these beauties immediately, perhaps with some extra lemon wedges and a sprinkle of fresh dill if you're feeling fancy.

Why You'll Love This Recipe

Quick and easy to prepare — ready in under an hour.
Bright, fresh flavors that elevate the classic crab cake.
Perfect balance of crispy and tender textures.
Great for impressing guests or treating yourself to something special.

Ingredients

1 lb lump crab meat

1/4 cup mayonnaise

1 large egg

1 tbsp Dijon mustard

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh dill, chopped

1/2 cup panko breadcrumbs

1/4 cup red bell pepper, finely diced

1/4 cup green onions, chopped

1/2 tsp salt

1/4 tsp black pepper

2 tbsp olive oil

Step-by-step Instructions

1. In a large bowl, gently combine crab meat, mayonnaise, egg, Dijon mustard, lemon juice, lemon zest, and fresh dill.

2. Fold in panko breadcrumbs, red bell pepper, green onions, salt, and black pepper until well mixed.

3. Shape the mixture into 8 equal-sized patties and chill for 30 minutes to firm up.

4. Heat olive oil in a large skillet over medium heat.

5. Cook crab cakes for 4-5 minutes on each side until golden brown and crispy.

6. Serve immediately with lemon wedges and additional dill if desired.

Save Print

Ratings and Comments

Thank you for your rating!