Baked Crab Cakes with Lemon and Dill

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Crisp-edged crab cakes with bright lemon notes and fresh dill, baked to golden perfection without frying. This American-inspired seafood recipe, ready in about 38 minutes, layers blue crab meat, panko breadcrumbs, fresh dill into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz blue crab meat
• 1/2 cup panko breadcrumbs
• 2 tbsp, chopped fresh dill
• 1, zested and juiced lemon
• 1 egg
• 2 tbsp mayonnaise
• 1/4 cup, finely diced onion
• 2 tbsp, finely diced celery
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 12 oz blue crab meat, 1/2 cup panko breadcrumbs, 2 tbsp chopped fresh dill, the zest and juice of 1 lemon, 1 egg, 2 tbsp mayonnaise, 1/4 cup finely diced onion, 2 tbsp finely diced celery, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined, avoiding overmixing to keep crab pieces intact.
2. Step 2: Divide mixture into 6 portions and shape into compact patties. Place on a parchment-lined baking sheet and brush with 1 tbsp olive oil.
3. Step 3: Preheat oven to 375°F. Bake for 15-18 minutes, flipping halfway through, until golden brown and heated through with an internal temperature of 145°F.