Crab Cakes

These Lemony Dill Crab Cakes bring restaurant-quality flavor to your kitchen with minimal effort. Sweet, tender crabmeat is combined with Benissimo Lemony Dill Seasoning, zesty lemon, and a touch of hot sauce for a bright, savory kick. Crispy on the outside and moist on the inside, these crab cakes are quick to pan-sear and perfect for turning a simple seafood dinner into an elegant, flavorful meal that’s sure to impress.

Makes about 8 cakes

Ingredients:

1¼ cups mayonnaise
Juice of one lemon
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
1½ pounds crabmeat, picked over for shells
1¼ cup crushed saltines (1 sleeve)
4 scallions, minced
2 tablespoons Lemony Dill Seasoning
4 tablespoons olive oil

Instructions:

1. Combine mayonnaise, lemon juice, Worcestershire, hot sauce and Lemony Dill Seasoning in a large bowl.  Reserve ½ cup sauce for serving.

2. Crush saltines until most have turned to dust, leaving a few pieces no bigger than a pebble.  Fold crabmeat, saltines, and scallions into remaining sauce until combined.

3. Form crabmeat mixture into eight 1-inch thick patties.

4. Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat until just smoking.  Add half of crab cakes and cook until golden brown, 2½ to 3 minutes per side.  Transfer to platter and tent with foil.  Repeat with remaining oil and crab cakes.  Serve with reserved sauce.

These Lemony Dill Crab Cakes are a delicious, fuss-free way to enjoy seafood at home, making them ideal for easy recipes, weeknight recipes, and family recipes. With tender crab, crispy golden edges, and a tangy lemon-dill kick, this crab cake recipe, seafood appetizer, and pan-seared crab dish is perfect for gatherings, dinner parties, or a special family meal. With Benissimo seasonings in your pantry, even sophisticated dishes become approachable, flavorful, and effortlessly impressive—because good taste runs in the family.