Fresh Lump Crab Cake with Lemon Dill

Fresh Lump Crab Cake with Lemon Dill

45 minutes


15 minutes

16 servings

Such a genius combination of ingredients packed into a small delightful, fresh lump crab cake, fried until perfection. Top it off, to complement all of those flavors, by adding a light and zesty lemon dill sauce!


  • 1 pound fresh lump crabmeat
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 scallion, finely chopped
  • 2 tablespoons finely chopped bell pepper
  • 3 tablespoons whipping cream
  • 1 tablespoon dijon mustard
  • cayenne to taste
  • 1 egg, beaten
  • 1 teaspoon each minced fresh basil and parsley
  • 1 cup fine dry bread crumbs
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons each butter and vegetable oil


  1. Flake the crab meat and remove bits of shell and cartilage.
  2. Melt 1 tablespoon butter in a large skillet. Add the garlic, scallion and red pepper. Saute for 2 minutes or until tender.
  3. Stir in the whipping cream, mustard, and cayenne.
  4. Remove from the heat. Let stand until slightly cool.
  5. Add the egg, basil, parsley, 1/2 cup of the bread crumbs and the crab meat and mix lightly.
  6. Shape into 16 patties 2 inches in diameter.
  7. Mix the remaining 1/2 cup bread crumbs and parmesan cheese in a shallow dish.
  8. Dredge the patties in the crumb mixture until coated. Place on a platter.
  9. Chill, covered, for 1 hour or longer.
  10. Melt 2 tablespoons butter and oil in a large skillet over medium heat. Add the patties and fry for 3 minutes on each side or until golden brown.
  11. Drain in paper towels. Serve with Lemon Dill Sauce.

Article Provided By: Scarborough Fare Catering