Crab cakes with dill mayonnaise

Crab cakes with dill mayonnaise

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(8 ratings)

Prep: 15 mins Cook: 30 mins Plus chilling


Serves 4

Little fish favourites, perfect for dipping at parties or as a smart starter

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal448
  • fat27g
  • saturates4g
  • carbs33g
  • sugars2g
  • fibre2g
  • protein21g
  • salt1.65g


  • 250g potatoes, diced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 300g white crabmeat
  • 1 tbsp capers, drained and finely chopped
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 2 spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • zest and juice 1 lemon, plus extra wedges to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • small bunch dill, finely chopped
  • 4 tbsp good-quality mayonnaise
  • 2 tbsp plain flour
  • 1 egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 85g dried breadcrumbs
  • sunflower oil, for shallow frying
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…


  1. Boil the potatoes in a large pan of salted water for about 15 mins, drain, then return to the pan and leave to steam dry for about 5 mins. Mash, then leave to cool.

  2. In a large bowl mix the crabmeat, capers, spring onions, lemon zest and half the juice with half the dill. Stir in the mashed potato with some seasoning, then shape into 12 neat round patties. Transfer these to a plate and put in the fridge for 20 mins to firm up.

  3. To make the dill mayonnaise, mix the mayo with the remaining lemon juice and dill. Put this in the fridge for later.

  4. Put the flour, egg and breadcrumbs on 3 separate plates. Dust the crab cakes all over with the flour, then dip into the egg and finally coat with breadcrumbs.

  5. Add enough sunflower oil to a shallow frying pan to come about 1cm up the side. Heat the oil, then carefully slide the crab cakes in; you might have to do this in batches. Cook for about 3 mins on each side until they are crisp and golden. Drain on kitchen paper. At this point you can pop the crab cakes into the oven to keep warm – or serve right away with dill mayonnaise and extra lemon wedges.

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Comments, questions and tips

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1st Apr, 2019
Made these for friends and they went down very well. Being a bit pushed for time (lazy) I bought mashed potato which was fine !
22nd Sep, 2014
These were lovely and very tasty, but they did need the mayonnaise and they were a tad dry.
garth90's picture
23rd Jan, 2015
I added milk to the potatoes before mashing and they turned out really moist
12th Mar, 2014
this recipe is great! I used tinned crab meat and lacked slightly in the crab flavor but the texture and everything else was good. Would definitely make again
28th Oct, 2012
I did smaller balls and served them as nibbles with drinks which worked well I think I will try replacing the dill with chilli next time for extra flavour After frying I kept them covered in foil in a warm oven until I was ready to serve
10th Jul, 2011
Made these yesterday, very simple and tasted gorgeous, much better than anything we've ever had in a restaurant even if I do say so myself! Scaled the recipe down to serve two easily.
3rd Jul, 2011
Made this for a dinner party, really lovely, light and refreshing for summer and so good for a dinner because you can prepare ahead of time. Made more than plenty for four. I did add slightly more potatoes though not much.
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