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Lemon-Dill Crab Cakes with Crisp Greens

Name: Lemon-Dill Crab Cakes with Crisp Greens
Total time: 25 min
Ingredients: 5 oz (140 g) cooked crab meat, picked over for shell; 2 tbsp panko breadcrumbs, plus 1 tbsp for coating; 1 tbsp mayonnaise; 1 tsp Dijon mustard; 1 tsp lemon juice; 1 tbsp finely chopped fresh dill; 1 tbsp beaten egg; 1 tsp olive oil; 1 cup mixed salad greens; 1 tsp extra-virgin olive oil; 1 tsp lemon juice, for the greens; Pinch of salt and black pepper

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25 minTotal time

EasyDifficulty

390kcal / serving

Ingredients

For 1 serving

servings

5 oz (140 g) cooked crab meat, picked over for shell
2 tbsp panko breadcrumbs, plus 1 tbsp for coating
1 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice
1 tbsp finely chopped fresh dill
1 tbsp beaten egg
1 tsp olive oil
1 cup mixed salad greens
1 tsp extra-virgin olive oil
1 tsp lemon juice, for the greens
Pinch of salt and black pepper

Ingredient substitutions

Panko breadcrumbs Plain dried breadcrumbs in the same amount
Mayonnaise Plain Greek yogurt in the same amount; the cakes will be a little less rich
Fresh dill Fresh parsley in the same amount
Mixed salad greens Baby arugula in the same amount

Nutrition per serving

Estimated values for 1 serving, 390 kcal

Protein30 g

Carbohydrates19 g

Fat21 g

Fiber 2 g · Sugar 3 g · Sodium 780 mg

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Golden-edged crab cakes bring sweet crab together with fresh dill, lemon, and a light mustard tang. Serve over crisp greens for a bright, satisfying main dish.

Main Dish

Steps

In a bowl, gently combine the crab, 2 tbsp panko, mayonnaise, mustard, lemon juice, dill, egg, salt, and pepper. Keep some larger crab pieces intact.
Shape into two small patties. Coat both sides lightly with the remaining panko and chill for 10 minutes so they hold together.
Warm 1 tsp olive oil in a nonstick skillet over medium heat. Cook the patties for about 3–4 minutes per side, until golden and heated through.
Toss the greens with 1 tsp olive oil and 1 tsp lemon juice. Arrange the crab cakes on top and serve promptly.

Tips for Lemon-Dill Crab Cakes with Crisp Greens

Choose crab meat with a fresh, mild sea aroma; pick through it carefully because small shell fragments can be easy to miss.
A flexible fish spatula makes turning the delicate cakes easier and helps preserve their shape.
For a fuller plate, serve with roasted potatoes or a slice of toasted sourdough.

Drink pairing

A crisp, unoaked Chardonnay
Its clean citrus character complements the lemon and dill while standing up to the crab cakes' golden crust.

0% option: Sparkling water with lemon

Storage

Refrigerate cooked crab cakes and greens separately within 2 hours; keep covered for 3–4 days. Reheat the cakes until steaming hot; dress fresh greens just before serving.

Frequently asked questions

Can I make the patties ahead?

Yes. Shape and coat them, then cover and refrigerate for up to a day before cooking.

How can I tell the cakes are ready?

They should be golden on both sides, feel set when gently pressed, and be steaming hot in the center.

Why did my crab cakes fall apart?

The mixture may have been too wet or handled too roughly. Keep larger crab pieces intact, chill the shaped patties, and turn them gently.

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Lemon-Dill Crab Cakes with Crisp Greens

Ingredients

Ingredient substitutions

Nutrition per serving

Steps

Tips for Lemon-Dill Crab Cakes with Crisp Greens

Drink pairing

Storage

Frequently asked questions

Can I make the patties ahead?

How can I tell the cakes are ready?

Why did my crab cakes fall apart?

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