{"collection":"recipes","slug":"1602523740000-crab-cakes","cid":"bafkreibtgmt7owbsdpd4kcw64rwl56xdbqe4g7mo7ertomcp4yy5e7wati","title":"Crab Cakes","excerpt":"Classic crab cakes made with canned crab, eggs, mayo and seasonings. Form into patties and sauté in butter until golden brown on both sides.","body":"**Yield:** 6-8 cakes\n\n## Ingredients\n\n| Ingredient    | Amount / Weight | Note           |\n| ------------- | --------------- | -------------- |\n| crab          | 1 can (16 oz)   | well drained   |\n| eggs          | 2               |                |\n| mayonnaise    | 1 tablespoon    |                |\n| Dijon mustard | 1 teaspoon      |                |\n| dill          | 1 pinch         | fresh or dried |\n| butter        | for sautéing    |                |\n\n## Steps\n\n1. In a large bowl, gently mix crab, eggs, mayonnaise, Dijon mustard, and dill with a fork, taking care not to break up the crab too much. Form the mixture into patties.\n2. Heat a skillet over medium heat and melt a sufficient amount of butter. Sauté the crab cakes until they are golden brown and fully firm, about 3-5 minutes per side.\n3. Optional: For variations, you may add a sprinkle of Cajun spice to the crab mixture for a different flavor, but be mindful of the additional salt.\n4. Note: While some recipes might suggest adding diced peppers, this version stays true to simplicity, focusing on the crab's flavor.\n\nServe the crab cakes with tartar sauce or a squeeze of lemon.","tags":["seafood","craft","dill","cajun","dinner"],"published":true,"createdAt":"2020-10-12T15:49:00Z","updatedAt":"2026-07-16T14:56:27Z"}