Crab Cakes with Lemon Dill Sauce

My family loves these. The first time I had a crab cake was at Hugo’s in Victoria about five years ago. I wondered how I had lived for so long without eating these delectable little appies. They have been a favourite of mine ever since and I often order them when we eat out. This is my current favourite recipe for them. I puddle the sauce on a small plate and place the cake on top.
This recipe makes about 18-20 small amuse bouche size crab cakes.

Lemon Dill Sauce

  • 1 cup light mayonnaise
  • 1/4 cup buttermilk or plain yogurt
  • 2 tbsp fresh dill, chopped finely
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp lemon zest
  • 2 tsp. fresh lemon juice
  • 1 garlic clove, minced

Combine all ingredients, stir well and refrigerate. It will thicken as it chills.

Crab Cakes

  • 3 tbsp butter
  • 2 green onions, finely chopped
  • 3 tbsp. red pepper, finely chooped
  • 2 garlic cloves, minced
  • 1/4 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 egg
  • 1 tbsp fresh parsley, minced
  • 1 tsp hot pepper flakes
  • 1 cup Panko crumbs, divided
  • 1/4 cup finely grated Parmesan
  • 1 lb. fresh crabmeat
  • 2 tbsp oil



  1. Saute the onion, pepper and garlic in 1 tbsp butter until soft.
  2. Meanwhile in a medium mixing bowl combine the cream, mustard, egg, parsley, hot pepper flakes, and 1/2 cup Panko crumbs and mix well. Add the sauteed vegetables. Carefully fold in the crab meat.
  3. Form into patties about 1/2 inch think. Combine 1/2 cup Panko crumbs with the Parmesan in a small bowl. Coat the cakes with this topping on both sides. Refrigerate for about 2 hours or more.
  4. In a skillet, heat 2 tbsp oil and 2 tbsp butter. Saute the cakes for about 3 minutes on each side, till golden brown. Watch carefully as these will burn easily. These can also be baked at 400 degrees fo 7 – 10 minutes.


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1 Response to Crab Cakes with Lemon Dill Sauce

  1. Pingback: Dungeness Crab Salad with Grapefruit and Goat Cheese | joinmefordinner

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