Half-Shell Crab & Herb Cakes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Elegant crab cakes with a delicate balance of fresh herbs and a hint of lemon, served with a zesty lemon-dill sauce for a perfect half-shell presentation. This American-inspired seafood recipe, ready in about 28 minutes, layers fresh crabmeat, 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 380 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.

Prep: 20 min Cook: 8 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, gently mix 12 oz fresh crabmeat, 1/2 cup panko breadcrumbs, 2 tbsp minced dill, and 1 tbsp lemon zest until combined without breaking crab.
  2. Step 2: Add 3 tbsp mayonnaise and 1 beaten egg, mixing just until incorporated to avoid overmixing.
  3. Step 3: Form mixture into 8 equal patties (about 3 oz each), then refrigerate for 15 minutes to set.
  4. Step 4: Heat 2 tbsp butter in a nonstick skillet over medium heat. Add patties and cook for 4 minutes per side until golden brown and crisp at the edges.
  5. Step 5: Squeeze juice from 1 lemon over cooked patties, sprinkle with 1 tbsp chopped parsley, and serve immediately with extra lemon wedges.

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