Crab Cakes with Dill Mayonnaise

Crab Cakes with Dill Mayonnaise

There are plenty of choices when it comes to dinner party, but the menu you choose depends from the people you invite, budget, party theme, your preferences, etc. If you have decided to go for sea food then don’t forget to include crab cakes with dill mayonnaise. They are perfect for dipping at parties and they can be a smart starter as well. Meaty and tasty, they are perfect to accompany you and your friends during the dinner party, drinking cold beer, listening good music and having fun with each other.

Tip: If you can’t find white crab meat in the necessary lumps, you’ll have to do the picking yourself: get the biggest beast you can find, and work delicately, concentrating your efforts on claw meat. If you’re unable to find fresh crab, You can try tinned lump crab meat which, although the flavour is inevitably not so good, makes a pretty passable cake.


  • 250 g potatoes, diced
  • 300g white crabmeat
  • 1 tbsp capers, drained and finely chopped
  • 2 spring onions, finely chopped
  • zest and juice 1 lemon, plus extra wedges to serve
  • small bunch dill, finely chopped
  • 4 tbsp good-quality mayonnaise
  • 2 tbsp plain flour
  • 1 egg, lightly beaten
  • 85g dried breadcrumbs
  • sunflower oil, for shallow frying

Cooking method

  1. Boil the potatoes in a large pan of salted water for about 15 mins, drain, then return to the pan and leave to steam dry for about 5 mins. Mash, then leave to cool.
  2. In a large bowl mix the crabmeat, capers, spring onions, lemon zest and half the juice with half the dill. Stir in the mashed potato with some seasoning, then shape into 12 neat round patties. Transfer these to a plate and put in the fridge for 20 mins to firm up.
  3. To make the dill mayonnaise, mix the mayo with the remaining lemon juice and dill. Put this in the fridge for later.
  4. Put the flour, egg and breadcrumbs on 3 separate plates. Dust the crab cakes all over with the flour, then dip into the egg and finally coat with breadcrumbs.
  5. Add enough sunflower oil to a shallow frying pan to come about 1cm up the side. Heat the oil, then carefully slide the crab cakes in; you might have to do this in batches. Cook for about 3 mins on each side until they are crisp and golden. Drain on kitchen paper. At this point you can pop the crab cakes into the oven to keep warm – or serve right away with dill mayonnaise and extra lemon wedges.

Recipe source: Good Food magazine

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