Source: Oceanaire

Servings/Yield: 8


Crab Cakes:

1 lb. Jumbo lump crabmeat (lump works if making small crab cakes)

1 cup diced white bread or Panko bread crumbs (can use gluten-free bread)

1 cup mayonnaise

1 egg, beaten

1 ½ Tbsp Old Bay seasoning

1 tsp dry mustard

1 tsp chopped parsley

Lemon-Dill Sauce:

1 cup mayonnaise

¼ cup buttermilk

2 Tbsp chopped fresh dill leaves

1 Tbsp chopped fresh parsley leaves

1 Tbsp grated lemon zest

2 tsp fresh lemon juice

1 clove garlic, minced


Sauce (make in advance) To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

Crab cakes

Chop 2-3 slices of bread in food processor to make 1 cup.  (Using Panko bread crumbs is simpler and works as well). In a bowl combine the mayo, beaten egg, Old Bay, dry mustard, and parsley until smooth. Add the bread and let it soak up the dressing for a moment. Break up the bread with your hands until smooth (not needed when using Panko).  Next add the crabmeat and lightly mix the lumps and the dressing. Be careful not to break up the lumps. Mold the crabmeat into 8 cakes and bake in a 400 degree oven for 10 to 11 minutes or until golden brown and hot in the middle.  This recipe makes about 24 small cakes for appetizers and the cooking time is about the same.


We changed original recipe from 1/4 cup to 1 cup diced white bread and have used both bread and Panko.    Also changed yield from 4 to 8.  

© Barbara Deitch 2020