Baked Crab Cakes with Lemon and Dill
Crisp-edged crab cakes with bright lemon notes and fresh dill, baked to golden perfection without frying. This american-inspired seafood 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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
Frequently asked questions
How long does Baked Crab Cakes with Lemon and Dill take to make?
Total time is about 38 minutes (20 min prep + 18 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Crab Cakes with Lemon and Dill?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Crab Cakes with Lemon and Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Crab Cakes with Lemon and Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Crab Cakes with Lemon and Dill?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
