Crab Cakes with Dill Mayonnaise

If you’re looking for a lighter meal, these crab cakes are ideal. Easy to make, these little fish favourites are also perfect for passing around at parties or as a dinner party starter.

These can be made up to 24 hours in advance, just cover and pop in the fridge.


  • 250g potatoes, diced
  • 300g white crab meat
  • 1 tbsp capers, drained and finely chopped
  • 2 spring onions, finely chopped
  • Zest and juice of 1 lemon, plus extra wedges to serve
  • Small bunch of dill, finely chopped
  • 4 tbsp mayonnaise
  • 2 tbsp plain flour
  • 1 egg
  • 85g dried breadcrumbs
  • Sunflower oil


  1. Boil the potatoes in a large pan of salted water for around 15 minutes, drain, then return to the pan and leave to steam dry for about 5 minutes. Mash them, and leave to cool.
  2. In a large bowl, mix the crab meat, capers, spring onions, lemon zest and half the dill. Stir in the mashed potatoes and season, then shape into 12 round patties. Transfer to a plate and place in the fridge for around 20 minutes.
  3. Meanwhile, make the dill mayonnaise by mixing 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 (about 1cm is enough), and heat until shimmering. Carefully place the crab cakes in; you may have to do this in batches. Cook for about 3 minutes on each side until they are crisp and golden, then transfer to some kitchen paper to drain any excess oil off. 
  6. Serve straight away with the dill mayonnaise and extra lemon wedges.

Lead image: Bartosz Luczak via Getty images.