Fiery Lemon Crab Cakes with Spicy Dill Mayo

By CJKK

Ingredients

• For crab cakes:
• For crab cakes:
• For crab cakes:
• 1 1 1 C. breadcrumbs
• 1 1 1 C. breadcrumbs
• 1 1 1 C. breadcrumbs
• 1/3 1/3 1/3 C. mayonnaise
• 1/3 1/3 1/3 C. mayonnaise
• 1/3 1/3 1/3 C. mayonnaise
• 1 1 2 lemon (1 Tbs. lemon zest, 2 Tbs. lemon juice)
• 1 1 2 lemon (1 Tbs. lemon zest, 2 Tbs. lemon juice)
• 1 1 2 lemon (1 Tbs. lemon zest, 2 Tbs. lemon juice)
• 1 1 1 lb. crab meat, drained
• 1 1 1 lb. crab meat, drained
• 1 1 1 lb. crab meat, drained
• 1/4 1/4 1/4 tsp. crushed red pepper
• 1/4 1/4 1/4 tsp. crushed red pepper
• 1/4 1/4 1/4 tsp. crushed red pepper
• 1 1 1 tsp. hot sauce
• 1 1 1 tsp. hot sauce
• 1 1 1 tsp. hot sauce
• 2 2 2 Tbs. extra virgin olive oil
• 2 2 2 Tbs. extra virgin olive oil
• 2 2 2 Tbs. extra virgin olive oil
• 2 2 2 Tbs. dill
• 2 2 2 Tbs. dill
• 2 2 2 Tbs. dill
• For Sauce:
• For Sauce:
• For Sauce:
• 1/3 1/3 1/3 C. mayonnaise
• 1/3 1/3 1/3 C. mayonnaise
• 1/3 1/3 1/3 C. mayonnaise
• 1 1 1 Tbs. lemon juice
• 1 1 1 Tbs. lemon juice
• 1 1 1 Tbs. lemon juice
• 2 2 2 Tbs. hot sauce
• 2 2 2 Tbs. hot sauce
• 2 2 2 Tbs. hot sauce
• 1/4 1/4 1/4 tsp. salt
• 1/4 1/4 1/4 tsp. salt
• 1/4 1/4 1/4 tsp. salt
• 1 1 1 Tbs. dill
• 1 1 1 Tbs. dill
• 1 1 1 Tbs. dill
• to to taste
• to to taste
• to to taste

Details

Servings 4
Adapted from recipe4living.com

Preparation

Step 1

In a medium mixing bowl, gently combine breadcrumbs, mayonnaise, lemon zest, crab meat, crushed red pepper and hot sauce. Form 8 crab cake patties about ½ inch thick. Place them on a plate or baking sheet and refrigerate for 2 hours.

In a large skillet, heat extra virgin olive oil over medium heat. Cook crab cakes for about 3-4 minutes on each side or until it is brown and crispy. Use a spatula to carefully flip crab cakes. Repeat until all crab cakes are cooked. Plate crab cakes and squeeze lemon juice over top and garnish with dill.

For sauce, combine ingredients and serve chilled.