Crispy Crab Cakes

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 2 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 2 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. 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!

  2. I’ve made these a few times. It’s a wonderful recipe that brings out the natural sweetness of the blue crab with not a lot of seasoning. The cucumber yogurt sauce is a must. Love this recipe!!


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