Pan-Fried Blue Crab Cakes with Caper-Orange Relish

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.

Crisp crab cakes featuring fresh blue crab meat and a bright, zesty relish made with capers and orange. Served as a refined appetizer or light main course. This American-inspired seafood recipe, ready in about 40 minutes, layers blue crab meat, panko breadcrumbs, mayonnaise 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 345 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: 25 min Cook: 15 min Serves 4 American cuisine 345 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, gently mix 1 cup blue crab meat, 1/2 cup panko breadcrumbs, 2 tbsp mayonnaise, 1 tbsp lemon juice, 2 tbsp chopped dill, 1/4 cup finely diced red onion, and 1 egg until just combined, avoiding overmixing.
  2. Step 2: Form mixture into 6 equal patties (3 inches in diameter), then coat each in 1/4 cup all-purpose flour, shaking off excess.
  3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat until shimmering. Add crab cakes and cook for 4-5 minutes per side until golden brown and crispy, turning carefully with a spatula.
  4. Step 4: While cakes cook, whisk 2 tbsp drained capers, 1 tsp orange zest, 2 tbsp orange juice, and 1 tbsp chopped chives for the relish.
  5. Step 5: Serve hot with caper-orange relish spooned on top.

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