lump crab cakes
photograph by Matt Hulsman

Yield: 4 servings.

1 pound lump crabmeat
½ cup panko bread crumbs
¼ cup flat-leaf parsley, chopped
2 tablespoons mayonnaise
1 egg
1 teaspoon Old Bay Seasoning
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons butter
Lemon wedges

In a large bowl, mix the first 7 ingredients. Use an ice-cream scoop to form crab cakes, then place them on a baking sheet. Refrigerate for 1 hour.

Heat olive oil and butter in a skillet over medium-high heat. Add crab cakes and cook 3 to 4 minutes per side, until browned. Serve with lemon wedges and Dijon-Dill Sauce.

Dijon-Dill Sauce

A creamy finishing touch for crab cakes, salmon, roasted vegetables, and potatoes.

Yield: ½ cup.

¼ cup Duke’s mayonnaise
¼ cup sour cream
2 tablespoons Dijon mustard
1 small clove garlic, minced
¼ teaspoon white pepper
1 tablespoon fresh lemon juice
3 fresh dill sprigs, chopped

In a bowl, combine all ingredients and stir. Reserve some of the dill for garnish. Refrigerate for up to 3 days.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.