Crab Cakes with Lemon Dill Sauce

Crab Cakes with Lemon Dill Sauce are a true coastal classic—crispy on the outside, tender and flaky on the inside, and bursting with fresh seafood flavor. This dish celebrates sweet crab meat as the star, lightly bound with just enough ingredients to hold everything together without overpowering the delicate taste of the crab. The bright, creamy lemon dill sauce adds a refreshing contrast, enhancing every bite with citrusy freshness and herbal notes.

Popular along the Eastern seaboard of the United States, especially in Maryland, crab cakes have become a beloved staple in seafood restaurants and home kitchens alike. Whether served as an appetizer, a light main course, or part of a special dinner, these crab cakes feel elegant yet comforting—perfect for both casual meals and entertaining.

Why I Love This Recipe

I love this recipe because it truly lets the crab shine. There’s no heavy filler or excessive seasoning—just clean, fresh flavors and a perfectly crisp exterior. The lemon dill sauce is the perfect companion: creamy without being heavy and bright enough to balance the richness of the crab cakes. It’s one of those recipes that feels special every time you make it.

Why This Is a Must-Try Dish

• Highlights the natural sweetness of crab
• Crispy outside, tender inside
• Elegant yet simple to prepare
• Perfect for appetizers or main courses
• Pairs beautifully with fresh, light sides

If you love seafood, this dish is an absolute must.

Recipe Overview

• Course: Appetizer or Main Course
• Cuisine: American / Coastal
• Preparation Time: 20 minutes
• Chilling Time: 30 minutes
• Cooking Time: 10–12 minutes
• Total Time: About 1 hour
• Servings: 4 servings (8 crab cakes)
• Calories: Approximately 320 calories per serving

Ingredients

For the Crab Cakes

• 1 lb lump crab meat, picked over for shells
• ½ cup breadcrumbs or crushed crackers
• 1 large egg
• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon Old Bay seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons butter or oil (for frying)

For the Lemon Dill Sauce

• ½ cup mayonnaise or Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh dill, finely chopped
• Salt and pepper, to taste

Cooking Directions

1. Mix crab cake ingredients gently
2. Shape into patties and chill
3. Pan-fry until golden and crisp
4. Prepare lemon dill sauce
5. Serve hot with sauce

Step-by-Step Preparation Method

Step 1: Prepare the Crab Mixture

In a large bowl, whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, parsley, Old Bay seasoning, salt, and pepper.

Step 2: Add Crab Meat

Gently fold in the crab meat and breadcrumbs, being careful not to break up the crab lumps too much.

Step 3: Shape and Chill

Form the mixture into 8 equal-sized patties. Place on a tray, cover, and refrigerate for at least 30 minutes to help them hold their shape.

Step 4: Make the Lemon Dill Sauce

In a small bowl, mix mayonnaise (or yogurt), lemon juice, lemon zest, dill, salt, and pepper. Chill until ready to serve.

Step 5: Cook the Crab Cakes

Heat butter or oil in a skillet over medium heat. Cook crab cakes for 4–5 minutes per side until golden brown and heated through.

Step 6: Drain and Rest

Transfer to a paper towel-lined plate briefly before serving.

How to Serve

• Serve with lemon wedges and lemon dill sauce
• Pair with a fresh green salad
• Serve alongside roasted vegetables or coleslaw
• Offer as sliders on small buns
• Serve atop mixed greens for a lighter meal

Recipe Tips

• Use lump or jumbo lump crab for best texture
• Handle mixture gently to keep crab pieces intact
• Chill before cooking to prevent falling apart
• Avoid overcrowding the pan
• Serve immediately for maximum crispness

Variations

Baked Crab Cakes

Bake at 400°F (200°C) for 12–15 minutes, flipping once.

Spicy Crab Cakes

Add cayenne pepper or chopped jalapeños.

Gluten-Free Version

Use gluten-free breadcrumbs or crushed rice crackers.

Herb-Forward Crab Cakes

Add chives, tarragon, or cilantro.

Mini Crab Cakes

Form smaller patties for party appetizers.

Freezing and Storage

Storage

• Refrigerate cooked crab cakes for up to 2 days
• Store sauce separately

Freezing

• Freeze uncooked crab cakes for up to 1 month
• Thaw overnight in refrigerator before cooking

Special Equipment Needed

• Large mixing bowl
• Skillet or frying pan
• Spatula
• Measuring cups and spoons
• Zester (for lemon zest)

Conclusion

Crab Cakes with Lemon Dill Sauce are a perfect example of how simple ingredients can create something truly special. Crispy, flavorful, and elegant, this dish is ideal for seafood lovers who appreciate fresh, clean flavors. Whether served as an appetizer or main course, these crab cakes deliver restaurant-quality results right from your home kitchen.