Crab Cakes with Herbed Mayonnaise
Golden, crispy, and bursting with coastal flavor, these Crab Cakes with Herbed Mayonnaise are a seafood lover’s dream! Made with tender lump crab meat, a touch of Dijon mustard, and fresh herbs like parsley and green onion, these perfectly seared patties strike a delicious balance of rich, zesty, and savory notes. The accompanying herbed mayonnaise—featuring fresh dill, chives, and a hint of lemon zest—takes this dish to the next level with its creamy, tangy finish. Ready in just 30 minutes, these crab cakes are an excellent choice for a sophisticated appetizer, dinner party centerpiece, or weeknight indulgence. Serve with fresh lemon wedges and a sprinkle of parsley for a restaurant-quality experience at home!
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Recipe Information
Ingredients
- 450 grams lump crab meat
- 120 grams breadcrumbs
- 60 grams mayonnaise
- 15 grams Dijon mustard
- 15 milliliters lemon juice
- 1 large egg
- 2 stalks green onions, finely chopped
- 15 grams parsley, finely chopped
- 30 milliliters vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 120 grams mayonnaise (for herbed mayo)
- 15 grams fresh dill, finely chopped
- 15 grams fresh chives, finely chopped
- 0.5 teaspoon garlic powder
- 0.5 teaspoon lemon zest (for herbed mayo)
Instructions
In a large mixing bowl, gently combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, egg, green onions, parsley, salt, and black pepper. Be careful not to break up the crab meat too much.
Divide the mixture into 8 equal portions and shape each into a patty, about 2.5 cm thick. Place the patties on a plate and refrigerate for at least 15 minutes to help them firm up.
To make the herbed mayonnaise, whisk together the mayonnaise, fresh dill, chives, garlic powder, and lemon zest in a small bowl. Cover and refrigerate until ready to serve.
Heat the vegetable oil in a large skillet over medium heat. Once hot, place the crab cakes in the skillet, spacing them evenly. Cook for 3-4 minutes per side, or until golden brown and crispy.
Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.
Serve the crab cakes warm with a dollop of the herbed mayonnaise on the side or on top. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1517 mg | 66% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.8 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 146 mg | 11% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 597 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
