Ingredients:
For the Crab Cakes:
1 pound lump crab meat, picked over for shells
1/2 cup mayonnaise
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
1 large egg, lightly beaten
1/4 cup bread crumbs (panko recommended)
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for frying)
For the Lemon Dill Sauce:
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons lemon juice
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Make the Crab Cakes:
In a large bowl, combine the lump crab meat, mayonnaise, chopped celery, chopped red onion, beaten egg, bread crumbs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Gently mix until just combined, being careful not to break up the crab meat too much.
Form the mixture into patties, about 2-3 inches in diameter. Place them on a plate and refrigerate for at least 30 minutes to help them hold their shape.
Prepare the Lemon Dill Sauce:
In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, chopped dill, chopped parsley, lemon zest, salt, and black pepper until smooth. Adjust seasoning to taste and set aside.
Cook the Crab Cakes:
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
Serve:
Serve the crab cakes warm with a generous dollop of Lemon Dill Sauce on top or on the side for dipping.