Photo: Justin Walker; Styling: Cindy Barr
Yield
Serves 4 (serving size: 2 crab cakes and about 1 1/2 tablespoons mayonnaise mixture)

Serve with a simple salad of tender butter lettuce leaves and thinly sliced radishes.

How to Make It

Step 1

Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add bell pepper, celery, and green onions to pan; sauté for 4 minutes or until vegetables are tender. Place vegetable mixture, crab, panko, 1 tablespoon dill, ground red pepper, egg, and egg white in a large bowl, stirring gently to combine. Working quickly with damp hands, gently shape about 1/2 cup crab mixture into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 patties. Wipe pan with paper towels. Return pan to medium-high heat. Add remaining 2 teaspoons oil; swirl to coat. Add patties to pan; cook 3 minutes on each side or until golden and thoroughly heated.

Step 2

Combine remaining 1 tablespoon dill, mayonnaise, lemon rind, and lemon juice in a small bowl, stirring with a whisk. Top each crab cake with about 2 teaspoons mayonnaise mixture.

Ratings & Reviews

Skogstroll's Review

Debbie0115
February 11, 2014
This is OUTSTANDING!! My husband and kids (9 & 12) loved it. In fact, my foodie husband said this was better than at any of the five star restaurants he has eaten crab cakes! I used fresh crab - bought about 1.5 lbs of king crab legs and used scissors to cut open and then hand-picked out the crab meat. I added one additional egg white to help the crab cakes stick together. Will definitely make again!

Debbie0115's Review

Skogstroll
February 09, 2014
Great recipe. Lots of flavor. The lemony dill mayonnaise was delightful. The only downside was after The first batch I had to add another egg white because they didn't hold together. I probably added more crab them the recipe called for as it was 3 cans at 4.5 oz drain weight. We will have again