Crab cakes? Oh, they’re not just food—they’re Maryland on a plate. Where blue crabs are a local treasure, and crab cakes are practically a way of life. My Crab Cakes with Lemon Dill Sauce? It’s a recipe that’s been in my kitchen rotation for years, and for good reason. Every time I make them, I’m whisked back to those cooking classes I used to host—remember that from my Tomato and Mozzarella Bruschetta post? Yeah, this recipe is one of those that’s so good, it’s become a go-to, never letting me or anyone else down.
But this isn’t just any crab cake recipe—it’s authentic Maryland through and through. Every bite reminds me of why I love sharing this dish with family, friends, and even the folks who showed up to my cooking classes. Whether you're a pro in the kitchen or just hunting for an easy recipe that doesn’t skimp on flavor, these crab cakes are the real deal. They’ve got fresh lump crab meat, minimal filler, and just enough seasoning to make them the absolute best crab cakes you'll ever serve up. Perfect for any special occasion—or just because you feel like treating yourself!
Ingredients Needed
For the Lemon Dill Sauce:
- Sour Cream: Provides a rich, tangy base for the sauce, balancing the bright citrus flavors.
- Fresh Dill Leaves: Adds a fresh, herbaceous flavor that complements the crab cakes beautifully.
- Fresh Parsley Leaves: Enhances the freshness of the sauce and adds a bit of color.
- Lemon Zest: Packs a punch of citrus flavor, intensifying the lemony notes in the sauce.
- Fresh Lemon Juice: Brightens the sauce with acidity, which cuts through the richness of the crab cakes.
- Garlic Clove: Offers a subtle, savory depth to the sauce, balancing the other flavors.
- Sugar: A small amount to balance the acidity and enhance the natural sweetness of the crab.
- Kosher Salt: Enhances all the flavors, making the sauce well-rounded.
- Freshly Cracked Black Pepper: Adds a mild kick of heat and complements the other ingredients.
For the Crab Cakes:
- Green Onions: Adds a mild, oniony flavor without overpowering the delicate crab.
- Red Bell Pepper: Provides a sweet, crunchy contrast to the crab, adding both flavor and texture.
- Garlic Clove: Adds depth and a hint of savoriness to the crab mixture.
- Heavy Cream: Adds richness and helps bind the crab mixture together.
- Dijon Mustard: Brings a subtle tang and a bit of heat, balancing the sweetness of the crab meat.
- Eggs: Acts as a binder, holding the crab mixture together while cooking.
- Fresh Parsley: Adds a fresh, herbal note and brightens the flavor of the crab cakes.
- Old Bay Seasoning: A must-have for any authentic Maryland-style crab cakes, adding a blend of savory spices that enhance the crab’s natural flavor.
- Bread Crumbs: Provides just enough filler to bind the cakes without overshadowing the crab, ensuring the texture is perfect.
- Parmesan Cheese: Adds a touch of savory umami and helps create a crispy, golden crust.
- Fresh Lump Crab Meat (Blue Crab Meat): The star of the dish, with its sweet, tender texture and delicate flavor. Jumbo lump crab meat is ideal for the best flavor and texture.
- Butter: Adds richness and helps achieve that perfect golden-brown crust when sautéing the crab cakes.
- Olive Oil: Used alongside butter to sauté the crab cakes, preventing the butter from burning and adding a smooth, flavorful finish.
These ingredients ensure that your crab cakes have the best flavor, with each bite bursting with the richness of fresh crab meat and the bright tang of lemon dill sauce.
Equipment Needed
- Medium bowl
- Large skillet
- Mixing bowl
- Spatula
- Knife and cutting board
- Measuring cups and spoons
- Refrigeration Space
Having everything prepared will make the cooking process smooth and enjoyable, allowing you to focus on creating these famous crab cakes.
How to Make Crab Cakes with Lemon Dill Sauce
Here’s how you can bring these authentic Maryland crab cakes to life.
Step 1: Prepare the Lemon Dill Sauce
Start by preparing the Lemon Dill Sauce, a tangy and refreshing companion to your crab cakes. In a medium bowl, combine sour cream, freshly chopped dill and parsley, lemon zest, lemon juice, minced garlic, sugar, kosher salt, and freshly cracked black pepper. Whisk everything together until smooth and well combined. Refrigerate the sauce to let the flavors meld while you work on the crab cakes.
Step 2: Sauté the vegetables:
In a large skillet, melt a tablespoon of butter over medium heat. Add finely chopped green onions, diced red bell pepper, and minced garlic. Sauté the vegetables until the bell pepper is soft—this should take about three minutes. The aroma of the sautéed onions and peppers in a hot skillet is a wonderful prelude to the deliciousness that’s about to come.
Step 3: Mix the Crab Cake Ingredients
Transfer the sautéed vegetables to a mixing bowl. Add in heavy cream, Dijon mustard, one beaten egg, minced parsley, Old Bay seasoning, and half a cup of bread crumbs (saltine crackers or cracker crumbs can also be used). Stir everything together until well mixed, then gently fold in the fresh lump crab meat. Be careful not to break up the crab too much—you want those beautiful lumps to stay intact, ensuring you get the best flavor and texture in every bite.
Step 4: Form the Crab Cakes
Shape the mixture into eight patties —I like to use ring molds or round cookie cutters to make uniform cakes—, each about half an inch thick.
In a separate bowl, mix the remaining bread crumbs with the grated Parmesan cheese. Gently press this breadcrumb-Parmesan mixture onto both sides of each crab cake. This coating will add a delightful crispness to the cakes, making them the perfect balance of crunchy exterior and tender interior.
Step 5: Chill the Crab Cakes
Place the formed crab cakes in the refrigerator for about two hours. Chilling them helps to firm them up, making sure they hold together nicely when it’s time to cook. This step is essential for making authentic Maryland style crab cakes that don’t fall apart during cooking.
Step 6: Cook the Crab Cakes
When you’re ready to cook, heat a large skillet over medium heat and add the remaining butter and a splash of olive oil. Once the butter is melted and the oil is hot, carefully add the crab cakes to the skillet. Sauté them for about three minutes on each side, until they’re golden brown and crispy. The key to perfect jumbo lump crab cakes is to ensure the skillet is hot enough to create that beautiful crust while keeping the inside moist and flavorful.
Step 7: Serve
Serve the crab cakes hot, with a generous drizzle of the chilled Lemon Dill Sauce. Add a few lemon wedges on the side for an extra burst of freshness. For an authentic Maryland experience, serve with cocktail sauce and a side of coleslaw.
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Chef Secrets for Perfect Crab Cakes
- Jumbo Lump Crab Meat is Essential: For truly authentic Maryland crab cakes, always use fresh lump crab meat, preferably from blue crabs. The sweet, delicate flavor and meaty texture of jumbo lump crab meat are what make these crab cakes stand out as the best crab cake recipe you’ll ever try.
- Minimal Filler, Maximum Flavor: The hallmark of a great crab cake is very little filler. The focus should be on the crab, not on bread crumbs or other fillers. Use just enough to bind the mixture together, but not so much that it overwhelms the delicate flavor of the crab.
- Chill Before Cooking: Chilling the crab cakes before cooking helps them firm up, ensuring they don’t fall apart in the skillet. This step is crucial for creating those traditional Maryland style crab cakes that are crispy on the outside and tender on the inside.
Serving Suggestions
These homemade crab cakes are incredibly versatile and can be served in a variety of ways:
- Classic: Serve the crab cakes with a side salad of mixed greens, a generous spoonful of the Lemon Dill Sauce, and a few lemon wedges. Add some cocktail sauce on the side for an extra zing.
- Sandwich: Tuck a crab cake into a soft roll with a bit of sauce and some crisp lettuce for a delicious crab cake sandwich. This makes for a great main course.
- Elegant: For a more upscale presentation, serve the crab cakes on a bed of arugula with a drizzle of sauce and a garnish of fresh herbs. This is perfect for a special occasion.
Commonly Asked Questions
Can I use a different type of crab meat?
While jumbo lump crab meat is ideal for these crab cakes, you can use other types like claw meat or even meat from king crab or dungeness crabs. Just be sure to pick through it to remove any shell pieces.
Can I use a immitation crab meat?
Yes, you can use imitation crab meat in this recipe, but it's not recommended if you're aiming for authentic Maryland crab cakes. Imitation crab lacks the delicate flavor and texture of real crab, particularly jumbo lump crab meat, which is key to making the best crab cakes. While it’s an option if you're on a budget or have dietary restrictions, the flavor and quality will be different. For the best results, use fresh lump crab meat to achieve the classic taste and texture of traditional Maryland crab cakes.
Can I bake these crab cakes?
Yes, you can bake them at 375°F for about 15-20 minutes, flipping halfway through. They won’t be as crispy as when fried, but they’ll still be delicious and a bit lighter.
How do I store leftover crab cakes?
Leftover crab cakes can be stored in an airtight container in the fridge for up to three days. They also freeze well if you want to keep them longer. Just be sure to reheat them properly to maintain their texture.
What’s the best way to reheat crab cakes?
To reheat, place them in a 350°F oven for about 10-15 minutes. This will help maintain their crispy texture. Avoid microwaving, as it can make the cakes soggy.
Storing and Reheating Tips
- Storing: Store any leftover crab cakes in an airtight container in the fridge for up to three days. For longer storage, freeze them individually on a baking sheet before transferring them to a freezer-safe container.
- Reheating: To reheat, place the crab cakes on a baking sheet in a preheated 350°F oven for 10-15 minutes. This will ensure they stay crispy and delicious. If frozen, let them thaw in the fridge overnight before reheating.
More Appetizer Recipes
- Tomato and Mozzarella Bruschetta
- Easy Barbecued Grill Shrimp Skewers
- Deep Fried Scorpion Tails (Shrimp Jalapeno Poppers)
- Sausage Stuffed Mushrooms
Easy Maryland Crab Cakes with Lemon Dill Sauce
Ingredients
Lemon Dill Sauce:
- 1 cup sour cream
- 2 tablespoons chopped fresh dill leaves
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 garlic clove minced
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Crab Cakes:
- 2 green onions finely chopped
- 1 red bell pepper finely diced
- 1 garlic clove minced
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- 2 eggs
- ¼ cup fresh parsley minced
- 1 tablespoon Old Bay seasoning
- 1 cup bread crumbs
- ½ cup grated Parmesan
- 1 pound crabmeat picked free of any bits of shells
- 3 tablespoons butter
- 2 tablespoons vegetable oil
Instructions
To make the sauce:
- Combine all of the ingredients in a bowl and whisk well to combine. Refrigerate until chilled.
To prepare the crab cakes:
- Form the mixture into 8 patties, about ½-inch thick. In a mixing bowl, combine the remaining ½ cup of bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.
Nutrition
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