Crispy Crab Cake Bites with Lemon-Dill Sauce

A pound of lump crab is folded gently with panko, one egg, mayonnaise, Dijon, seafood seasoning, diced red pepper and parsley, just enough to hold together.

The mixture makes eighteen small patties that chill for fifteen minutes, then brown for two to three minutes a side. The sauce is Greek yogurt and mayonnaise with lemon juice and dill.

How to Make It

1. Crab mixture

   Gently mix the crab, panko, egg, mayonnaise, Dijon, seafood seasoning, bell pepper and parsley.

2. Shaped and chilled

   Shape into 18 small patties and chill 15 minutes.

3. Lemon-dill sauce

   Mix the yogurt, 1/4 cup mayonnaise, lemon juice, dill and salt; refrigerate until serving.

4. Pan-fried to 145°F

   Heat the oil in a skillet over medium heat. Cook the crab bites 2 to 3 minutes per side until deeply browned and the centres reach 145°F.

5. Served

   Serve hot with the lemon-dill sauce.

Success Tips

• Fold with a spatula rather than stirring so the crab stays in lumps.
• Wet your hands lightly before shaping each bite.
• Cook in batches so the pan stays hot and the bites brown.

Why This Recipe Works

• Gentle mixing keeps the crab in visible lumps.
• Chilling the shaped bites helps them hold together in the pan.
• Medium heat browns the panko before the edges dry out.
• Yogurt makes the sauce lighter than all-mayonnaise.

Ingredient Notes

Lump crab meat

One pound, picked over for shell before mixing.

Red bell pepper

A third of a cup, finely diced, for colour and crunch.

Greek yogurt and mayonnaise

The base of the sauce, half a cup and a quarter cup.

Serving Ideas

Arrange the hot bites around a bowl of the sauce with a lemon wedge and a few dill fronds.

Storage and Reheating