Easy Maryland Crab Cakes with Lemon Dill Sauce

These traditional Maryland crab cakes, made with fresh lump crab meat, Old Bay seasoning, and very little filler, deliver authentic flavor. Serve with lemon dill sauce for the perfect main course!

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Course: Appetizer

Cuisine: American

Keyword: Party appetizer, seafood

Prep Time: 30

Refrigerate and Chill: 2

Total Time: 2 30

Servings:

Calories: 662kcal

Author: Jennifer Locklin

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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

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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:

Melt 1 tablespoon of butter in a heavy skillet over medium heat. Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, parsley, cayenne pepper and ½ cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat.
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.
Using a skillet, combine the oil and remaining 2 tablespoons of butter. Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown.

Nutrition

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.