Ingredients:

  • 1 lb (450 g) peekytoe crab meat, picked over for shells
  • 1/2 cup (50 g) panko breadcrumbs, plus extra for coating
  • 1/4 cup (60 ml) mayonnaise
  • 1 large egg, lightly beaten
  • 1 tbsp (15 ml) Dijon mustard
  • 1 tbsp (15 ml) fresh lemon juice
  • 1/4 cup (25 g) finely chopped celery
  • 2 tbsp (10 g) finely chopped fresh parsley
  • 1 tsp (5 ml) Old Bay seasoning
  • 1/4 tsp (1.25 ml) kosher salt
  • 1/4 tsp (1.25 ml) freshly ground black pepper
  • 2 tbsp (30 ml) unsalted butter, for frying
  • 2 tbsp (30 ml) olive oil, for frying
  • 1/2 cup (120 ml) mayonnaise
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tsp (5 ml) lemon zest
  • 1 tbsp (5 g) finely chopped fresh dill
  • 1 small garlic clove, minced
  • Salt and pepper, to taste

Instructions:

  1. In a medium bowl, combine crab meat, panko, mayonnaise, egg, Dijon mustard, lemon juice, celery, parsley, Old Bay seasoning, salt, and pepper. Gently fold to mix, being careful not to break up the crab meat.
  2. Divide the mixture into 8 equal portions. Shape each portion into a patty, about 3 inches in diameter. Lightly coat each patty with additional panko breadcrumbs.
  3. Place the crab cakes on a plate or baking sheet and refrigerate for 15 minutes to firm up.
  4. Heat butter and olive oil in a non-stick skillet over medium heat. Cook the crab cakes in batches for 3-4 minutes per side, or until golden brown and heated through.
  5. In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, dill, and garlic. Season with salt and pepper to taste.