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Crab cakes with dill mayonnaise

 

Method 1

Ingredients

250g potatoes

diced

300g white crabmeat

1 tbsp capers

drained and finely chopped

2 spring onions

finely chopped

zest and juice 1 lemon

plus extra wedges to serve

small bunch dill

finely chopped

4 tbsp good-quality mayonnaise

2 tbsp plain flour

1 egg

lightly beaten

85g dried breadcrumbs

sunflower oil

for shallow frying

step 1

Boil the potatoes in a large pan of salted water for about 15 mins, drain, then return to the pan and leave to steam dry for about 5 mins. Mash, then leave to cool.

step 2

In a large bowl mix the crabmeat, capers, spring onions, lemon zest and half the juice with half the dill. Stir in the mashed potato with some seasoning, then shape into 12 neat round patties. Transfer these to a plate and put in the fridge for 20 mins to firm up.

step 3

To make the dill mayonnaise, mix the mayo with the remaining lemon juice and dill. Put this in the fridge for later.

step 4

Put the flour, egg and breadcrumbs on 3 separate plates. Dust the crab cakes all over with the flour, then dip into the egg and finally coat with breadcrumbs.

step 5

Add enough sunflower oil to a shallow frying pan to come about 1cm up the side. Heat the oil, then carefully slide the crab cakes in; you might have to do this in batches. Cook for about 3 mins on each side until they are crisp and golden. Drain on kitchen paper. At this point you can pop the crab cakes into the oven to keep warm – or serve right away with dill mayonnaise and extra lemon wedges.

Method 2

🧾 Ingredients

For the Crab Cakes:

Crab meat – 1 lb (fresh, canned, or imitation – drained well if using canned)

Breadcrumbs – ½ cup (panko or regular)

Egg – 1 large

Mayonnaise – ¼ cup

Dijon mustard – 1 tsp

Worcestershire sauce – 1 tsp

Lemon juice – 1 tbsp

Old Bay seasoning – 1 tsp (or to taste)

Green onions – 2, finely chopped

Fresh parsley – 2 tbsp, chopped

Salt & black pepper – to taste

Oil or butter – for frying (about 2–3 tbsp)

For the Dill Mayonnaise:

Mayonnaise – ½ cup

Fresh dill – 1–2 tbsp, finely chopped (or 1 tsp dried dill)

Lemon juice – 1 tbsp

Garlic – 1 small clove, minced (optional)

Salt & pepper – to taste

👩‍🍳 Instructions

1. Make the Crab Cake Mixture

In a large bowl, gently mix the crab meat, breadcrumbs, egg, mayo, mustard, Worcestershire sauce, lemon juice, green onions, parsley, and seasoning.

Don’t overmix — keep some texture in the crab.

2. Shape the Cakes

Form into 6–8 patties (about ½ to ¾ inch thick).

Place on a plate or tray and refrigerate for 20–30 minutes to help them firm up.

3. Cook the Crab Cakes

Heat oil or butter in a skillet over medium heat.

Cook the crab cakes for about 3–4 minutes per side until golden brown and cooked through.

Drain briefly on paper towels if needed.

4. Make the Dill Mayonnaise

Stir together mayo, dill, lemon juice, garlic (if using), salt, and pepper.

Refrigerate until ready to serve.

5. Serve

Plate crab cakes hot with a dollop of dill mayo on the side or drizzled over the top.

Serve with lemon wedges and a side salad or coleslaw.

✅ Tips

Too wet? Add a little more breadcrumbs.

Too dry? Add a bit more mayo or a splash of milk.

These also bake well at 400°F (200°C) for ~12–15 minutes, flipping once.

Can be made ahead and reheated.



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