Fiery Lemon Crab Cakes with Spicy Dill Mayo

Spicy Lemon Crab Cakes with Spicy Dill Mayo


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Add some spice to a seafood favorite. These crab cakes have an extra kick and pair perfectly with the spicy dill mayo.

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Time needed

2 hour preparation + 20 min cooking

Serving Size / Yield

4 servings


  • For crab cakes:
  • 1 C. breadcrumbs
  • 1/3 C. mayonnaise
  • 1 lemon (1 Tbs. lemon zest, 2 Tbs. lemon juice)
  • 1 lb. crab meat, drained
  • ¼ tsp. crushed red pepper
  • 1 tsp. hot sauce
  • 2 Tbs. extra virgin olive oil
  • 2 Tbs. dill
  • For Sauce:
  • 1/3 C. mayonnaise
  • 1 Tbs. lemon juice
  • 2 Tbs. hot sauce
  • ¼ tsp. salt
  • 1 Tbs. dill
  • Pepper to taste

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In a medium mixing bowl, gently combine breadcrumbs, mayonnaise, lemon zest, crab meat, crushed red pepper and hot sauce. Form 8 crab cake patties about ½ inch thick. Place them on a plate or baking sheet and refrigerate for 2 hours.

In a large skillet, heat extra virgin olive oil over medium heat. Cook crab cakes for about 3-4 minutes on each side or until it is brown and crispy. Use a spatula to carefully flip crab cakes. Repeat until all crab cakes are cooked. Plate crab cakes and squeeze lemon juice over top and garnish with dill.

For sauce, combine ingredients and serve chilled.

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