Crab Cakes with Mustard-Dill Mayonnaise

 /  /

Writer: Judy Shortsleeve

Crab Cakes with Mustard-Dill Mayonnaise

 /  /

Writer: Judy Shortsleeve

Crab Cakes with Mustard-Dill Mayonnaise

Crab Cakes with Mustard-Dill Mayonnaise

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Course: Appetizers/Snacks, Fish/Seafood
Servings: 8 crab cakes

Ingredients

Crab Cakes:

  • 1 lbs. fresh Jonah or lump crabmeat picked clean
  • 1/2 cup Scallions diced
  • 1 tsp Onion minced
  • 1 Egg beaten lightly
  • 1/4 cup Mayonnaise
  • 1 tsp dry mustard
  • 1/4 tsp cayenne
  • 1/4 cup flat leaf parsley chopped
  • 2 tbsp Panko bread crumbs plus more for coating crab cakes
  • salt and pepper to taste

Mustard-Dill Mayonnaise

  • 1 cup Mayonnaise
  • 2 tbsp Country grain mustard
  • 2 tbsp Dill chopped
  • salt and pepper to taste

Instructions

Mustard-Dill Mayonnaise

  • Mix all ingredients together and refrigerate.

Crab Cakes:

  • Preheat oven to 375°F.
  • Combine all ingredients including the 2 tablespoons of bread crumbs and mix well. Form into 8 crab cakes and coat with additional bread crumbs. Sauté with clarified butter or canola oil on medium to high heat for 3 minutes on first side. If using the canola oil, you can add 2 tablespoons of unsalted butter to pan when you flip the crab cakes over. Sauté for 3 minutes on second side to get a crispy crust. Heat in oven for 3 minutes.
  • To serve, plate the crab cake with the mustard-dill mayonnaise. The crab cake can be prepared a day ahead and sauteed before serving.

Notes

Recipe courtesy of Bill Atwood of The Red Pheasant Inn in Dennis. This recipe appeared in the July 2013 issue of Cape Cod LIFE.
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Judy Shortsleeve