Crab cakes with lemon mayonnaise

  • persons
  • cooking time:40 Min
  • difficulty


  • 400 g crab meat (fresh, frozen or canned)
  • 70 ml mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 egg
  • 1 tsp smoked paprika powder
  • Nutmeg
  • Juice from a lemon
  • 1 tsp Worchester sauce
  • 60 g Panko flour or breadcrumbs
  • handful of fresh flat parsley, finely chopped
  • 8 fresh stalks of chives, finely chopped
  • 1 lemon, in columns
  • Peanut oil for frying
  • salt and pepper
  • 8 tbsp mayonnaise
  • Peel and juice of one lemon

How to prepare

A great and unusual recipe with Canadian crabs and lemon mayonnaise. Delicious and fresh, suitable for summer!


  • 1 Drain the crab meat (frozen or canned) well. Pat dry with kitchen paper.
  • 2 For the crab cakes, mix the mayonnaise, mustard and egg in a bowl with a whisk. Add the paprika powder, nutmeg, lemon juice and Worcester sauce and mix with a spoon. Add the crab meat and knead into a mass, but do not let the cakes become too fine. Add panko flour, parsley, chives, salt and pepper to taste and mix again. If the cakes still feel a bit too moist, use a little more panko flour. Cover the bowl with plastic foil and put it in the fridge for two hours.
  • 3 Prepare the lemon mayonnaise by mixing the mayonnaise with the juice and zest of the lemon. Season with salt and pepper.
  • 4 Heat a layer of peanut oil in a pan and fry the cakes over medium heat for about 4-5 minutes on both sides until golden brown.
  • 5 Serve the crab cakes with lemon mayonnaise and lemon wedges. If necessary, sprinkle some lemon peel on top.