Crab Cake Salad with Lemon-Dill Dressing

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Pan-seared crab cakes served on a bed of mixed greens with a bright and tangy lemon-dill dressing. This American-inspired seafood recipe, ready in about 30 minutes, layers jumbo lump crab meat, mayonnaise, Dijon mustard 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

• 8 oz jumbo lump crab meat
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/3 cup breadcrumbs
• 1 large egg
• 2 tbsp chopped fresh parsley
• 1 tsp lemon zest
• 3 tbsp olive oil
• 5 cups mixed salad greens
• 3 tbsp lemon juice
• 1 tbsp chopped fresh dill
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 8 oz jumbo lump crab meat, 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1/3 cup breadcrumbs, 1 large beaten egg, 2 tbsp chopped fresh parsley, and 1 tsp lemon zest. Gently mix without breaking up the crab meat.
2. Step 2: Form the mixture into 4 equal patties and refrigerate for 15 minutes to firm up.
3. Step 3: Heat 3 tbsp olive oil in a large skillet over medium heat. Add the crab cakes and cook for 4 minutes per side until golden brown and cooked through.
4. Step 4: While the crab cakes cook, whisk together 3 tbsp lemon juice, 1 tbsp chopped fresh dill, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper to make the dressing.
5. Step 5: Toss 5 cups mixed salad greens lightly with half the dressing and divide onto plates. Top with the warm crab cakes and drizzle with remaining dressing before serving.