Classic Crab Cakes with Lemon and Dill Tartar Sauce Recipe

If you have a love for seafood that sings with bright, fresh flavors and a satisfying crunch, you are going to adore this Classic Crab Cakes with Lemon and Dill Tartar Sauce Recipe. These crab cakes are perfectly tender inside and crispy on the outside, made from sweet lump crab meat mixed with delicate hints of dill and a touch of Old Bay seasoning. To bring it all together, the house-made lemon and dill tartar sauce offers a creamy, tangy kick that complements every bite beautifully. Whether it’s a special occasion or a casual dinner, this recipe feels like a warm, delicious hug you can recreate anytime at home.

Ingredients You’ll Need

Ingredients You’ll Need

Gathering these ingredients is straightforward, yet each one plays an essential role in building layers of flavor and texture for the perfect crab cakes. From the fresh crab meat that provides the star ingredient’s sweetness to the aromatic dill and celery that add both color and crunch, everything combines harmoniously in this recipe.

• 1 pound crab meat: Use fresh lump crab meat for the best texture and taste, carefully picked to avoid shell pieces.
• 2 large eggs (beaten): These act like a gentle binder that holds the crab cakes together without weighing them down.
• ¾ cups panko breadcrumbs: They give the cakes a light, crispy exterior while absorbing just enough moisture.
• 1 celery rib (minced): Adds a subtle crunch and fresh green color that brightens the cakes.
• 3 green onions (minced): These bring a mild sharpness and a lovely pop of color throughout each bite.
• 2 tablespoons fresh dill (finely chopped): Gives a fragrant herbal note that pairs beautifully with seafood.
• ¼ cup mayonnaise: Contributes moisture and richness, keeping the crab cakes tender.
• 2 teaspoons Dijon mustard: Adds a gentle tang that balances the creaminess.
• 2 teaspoons Worcestershire sauce: Brings a savory depth and a hint of umami.
• 2 teaspoons Old Bay seasoning: Essential for that classic seafood spice punch everyone loves.
• ½ teaspoon sea salt: Enhances all the natural flavors without overpowering.
• Avocado oil (for frying): A healthy choice with a high smoke point, great for crisping the crab cakes evenly.
• Lemon wedges (for serving): Freshly squeezed lemon brightens every bite with zingy acidity.
• For the tartar sauce: 1 cup mayonnaise, ½ cup finely chopped dill pickles, 1 teaspoon dill pickle juice, 2 teaspoons fresh lemon juice, 1 teaspoon Old Bay seasoning, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon sugar, ½ teaspoon dried dill, ¼ teaspoon cayenne pepper – these ingredients combine to create a creamy, tangy sauce with a lively kick.

How to Make Classic Crab Cakes with Lemon and Dill Tartar Sauce Recipe

Step 1: Prepare the Crab Meat

Start by gently flaking the lump crab meat into bite-size pieces using a fork. Handle it carefully—you want those big lumps intact to give your crab cakes that wonderful texture without turning it into a mushy mix.

Step 2: Combine the Ingredients

Next, add the beaten eggs, panko breadcrumbs, minced celery, green onions, fresh dill, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and sea salt to the crab meat. Fold everything together gently until just combined, so you keep that light, airy feel but with enough binding power.

Step 3: Shape Your Crab Cakes

Divide the mixture into 8 or 9 equal portions using a cookie scoop or measuring cup to keep them uniform. Then gently shape each portion into a patty about 3 inches wide and 1 inch thick. The key here is gentle shaping to keep the lumps intact for that irresistible texture.

Step 4: Chill to Set

Transfer the crab cakes onto a tray or plate, then pop them into the refrigerator for at least 10 minutes. This chilling step is crucial because it helps the crab cakes hold their shape when cooking and prevents them from falling apart.

Step 5: Heat the Pan with Avocado Oil

Pour about ¼ inch of avocado oil into a large skillet and heat it over medium-low until the oil shimmers. This temperature ensures the crab cakes get beautifully golden without burning or drying out.

Step 6: Cook the Crab Cakes

Carefully place the crab cakes into the skillet in a single layer, making sure not to overcrowd the pan. Cook each side for about 3 minutes until golden brown and crisp, then gently flip to cook the other side. This method guarantees an even crust and tender interior.

Step 7: Drain Excess Oil

Once cooked, transfer the crab cakes to a wire rack or a paper towel-lined plate to drain any excess oil. If making multiple batches, add more oil between batches to maintain consistent frying conditions.

Step 8: Serve Warm

Arrange the crab cakes on a serving platter and serve warm with wedges of lemon and the luscious lemon and dill tartar sauce on the side for that perfect finishing touch.

Step 9: Make the Lemon and Dill Tartar Sauce

In a small bowl, combine mayonnaise, finely chopped dill pickles, pickle juice, fresh lemon juice, Old Bay seasoning, garlic powder, onion powder, sugar, dried dill, and cayenne pepper. Stir until smooth and creamy.

Step 10: Chill the Sauce

Cover and refrigerate the tartar sauce for at least 15 minutes before serving. This resting time allows all those vibrant flavors to meld into a truly harmonious dip.

How to Serve Classic Crab Cakes with Lemon and Dill Tartar Sauce Recipe

Garnishes

Brighten your plating with fresh lemon wedges and a sprinkle of extra chopped dill or green onions on top. This not only adds a pop of color but also enhances the fresh herbal aroma right when you take a bite.

Side Dishes

Classic crab cakes pair beautifully with crisp, refreshing sides like a simple green salad dressed lightly with lemon vinaigrette or some grilled seasonal vegetables. For a heartier meal, creamy mashed potatoes or buttery corn on the cob work wonders alongside.

Creative Ways to Present

For a stunning appetizer option, serve mini crab cakes atop cucumber rounds with a dollop of the lemon and dill tartar sauce. Alternatively, create a seafood platter by laying crab cakes on a bed of mixed greens alongside cocktail shrimp and half a dozen lemon wedges for an elegant touch.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store crab cakes in an airtight container in the refrigerator. They will stay fresh for up to two days, making them a perfect treat for the next day’s lunch or dinner.

Freezing

You can freeze uncooked crab cakes by placing them on a baking sheet lined with parchment paper and freezing until solid. Then transfer to a freezer bag or container. They’ll keep for up to one month. Thaw overnight in the fridge before cooking.

Reheating

To reheat cooked crab cakes, use a lightly oiled skillet over medium heat or a 350°F oven for about 10 minutes. This revives the crisp exterior while warming the inside evenly without drying them out.

FAQs

Can I use canned crab meat for this recipe?

While fresh lump crab meat gives the best texture and flavor, carefully drained canned crab meat can be used in a pinch. Just be gentle when folding to avoid breaking up the lumps too much.

What if I don’t have Old Bay seasoning?

You can substitute with a blend of paprika, celery salt, black pepper, and a pinch of cayenne. However, Old Bay is a classic for a reason—it really lifts the crab cakes to the next level.

Can I bake the crab cakes instead of frying?

Absolutely! Baking at 375°F for about 15-20 minutes, flipping halfway through, can produce great results with less oil. Just expect a slightly different texture—more tender than crispy.

How do I prevent the crab cakes from falling apart?

Chilling the shaped crab cakes before cooking and gently folding ingredients together without overmixing are key. Also, cooking them over medium-low heat allows them to develop a firm crust without breaking.

Can I make the tartar sauce ahead of time?

Yes! The tartar sauce actually tastes better after sitting for at least a few hours or overnight in the fridge, allowing all the flavors to meld beautifully.

Final Thoughts

The Classic Crab Cakes with Lemon and Dill Tartar Sauce Recipe is one of those dishes that effortlessly brings joy every time it’s at the table. With its perfect balance of flavors, textures, and a homemade sauce that’s bursting with brightness, it’s sure to become a favorite for casual dinners or special gatherings. Trust me, once you try making these crab cakes at home, you’ll never want to go back to anything less delicious or memorable.

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