Crab Cakes with Dill Mayonnaise
Submitted by blue_bird75845
Pan-fried crab cakes with scallions, celery, and lemon, coated in garlicky breadcrumbs and served with homemade dill mayonnaise made from scratch in the blender.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minHomemade mayo sounds fancy, but throw everything in a blender and drizzle in the oil. That’s it. The dill version here, with mustard, lemon, and white pepper, is the kind of condiment that makes you wonder why you ever bought a jar.
The crab cakes themselves are straightforward and unpretentious. Crab meat, soft breadcrumbs, eggs, scallions, celery, and a squeeze of lemon get shaped into tender patties, rolled in garlic-seasoned crumbs, and fried golden in about five minutes per side.
They’re deliberately soft and delicate, so handle them gently. The payoff is a crab cake that’s crisp on the outside but practically melts in the middle.
Pro Tips
- Let the coated patties rest 15 minutes before frying. The coating sets and adheres better, so it won’t fall off in the pan.
- For the homemade mayo, add the oil in the thinnest stream possible. Patience here is the difference between a thick, glossy mayo and a broken, oily mess.
- Keep the heat at medium, not high. These soft patties need time to build a golden crust without burning.
Ingredients
Directions
In a large bowl, mix together all crabcake ingredients.
Shape mixture into 6 patties.
Handle gently, patties are soft.
On plate, combine coating ingredients.
Place each pattie onto coating mix and pat on coating.
Place coated patties onto baking sheet.
Let stand 15 minutes.
In large skillet, heat oil and fry patties over medium heat until golden brown about 3 to 5 minutes on each side.
Serve with Dill Mayonnaise.
Makes 6 patties.
Dill Mayonnaise: In blender container, place egg, dill, salt, mustard and white pepper.
Cover and blend at medium-high speed 10 seconds.
With blender running, begin adding oil through opening in blender cover in a very thin stream.
When about ¼ cup oil remains and mayonnaise is thick, blend in lemon juice.
With blender still running, add remaining oil in thin stream.
Blend mayonnaise until very thick, stopping occasionally to stir in any unincorporated oil if necessary.
Refrigerate until ready to be used.
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