Crispy Crab Cakes

Every once in a while, you deserve a treat. Some folks will turn to beach weekends or a trip to the spa, but this time of year, we luxuriate in freshly picked, jumbo lump Louisiana blue crab. Whether it’s stuffed in a Creole tomato, perched atop a piece of crispy panéed fish (and kissed with a delicate sauce), or gently molded into a crispy crab cake, we simply can’t get enough. This crab cake is light on fillers and big on flavor. Japanese bread crumbs give it a delightful crunch, and the Dill-Cucumber Sauce gives the dish an herbaceous zing.

5.0 from 1 reviews
Crispy Crab Cakes
Yields: 4 servings
  • 5 tablespoons canola oil, divided
  • ⅔ cup fresh corn kernels
  • ¼ cup finely diced red bell pepper
  • ½ cup mayonnaise
  • ¼ cup chopped green onion
  • 1 tablespoon Creole mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 large egg
  • 1 pound jumbo lump crabmeat, drained and picked free of shell
  • 1 cup panko (Japanese bread crumbs)
  • Dill-Cucumber Sauce (recipe follows)
  • Garnish: chopped fresh dill, chopped fresh chives
  1. In a 10-inch cast-iron skillet, heat 1 tablespoon oil over medium heat. Add corn and bell pepper; cook until softened, about 3 minutes. Spoon corn mixture into a large bowl; let cool slightly. Add mayonnaise, green onion, mustard, salt, pepper, and egg; whisk until combined. Add crab and bread crumbs; gently toss until moistened. Refrigerate for 10 minutes. Shape mixture into ⅓-cup patties.
  2. Heat remaining 4 tablespoons oil in same skillet over medium heat. Cook cakes in batches until golden brown, about 3 minutes per side, turning carefully with a spatula. Let drain on a wire rack. Serve with Dill-Cucumber Sauce. Garnish with dill and chives, if desired.

5.0 from 1 reviews
Dill-Cucumber Sauce
Yields: 1¼ cups
  • ½ cup plain Greek yogurt
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons mayonnaise
  • 2 teaspoons Creole mustard
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 cup chopped seedless cucumber
  1. In a small bowl, whisk together yogurt, dill, chives, mayonnaise, mustard, salt, and pepper. Gently 
stir in cucumber. Cover and refrigerate for 30 minutes.




  1. JoAnn July 22, 2017 at 12:05 pm - Reply

    Made these for family visiting. Didn’t make the dill cucumber sauce with them. Didn’t fry them either. Baked them on parchment paper in a 350 degree oven. Delicious!

    • Dawn July 24, 2017 at 11:19 am - Reply

      How long did you bake them?

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