Crab Cakes with Orange Dill Sauce Recipe


What could be better than a low fat and low calorie delicious crab cake –  even better yet. how about Crab Cakes with Orange Dill Sauce?

Please check out my Spanish Paella Dinner Menu (with recipes) using these delicious Crab Cakes with Orange-Dill Sauce as a tapa.



Crab Cakes with Orange-Dill Sauce



Check out more of Linda’s great Crab Recipes and Appetizer Recipes for more great cooking ideas.


Crab Cakes with Orange Dill Sauce Recipe:
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Course: Main Course
Cuisine: Spanish
Keyword: Crab Cakes with Orange Dill Sauce Recipe
Servings: 4 servings
Crab Cakes:
Orange-Dill Sauce:
Crab Cakes with Orange-Dill Sauce Instructions:
  1. Prepare Orange-Dill Sauce.  Carefully clean the crab meat of any shells or cartilage; set aside.

  2. In a large non-stick frying pan over medium heat, melt 1 teaspoon butter.  Add celery, onions, chives, and chile pepper; saute 2 minutes or until vegetables are limp; remove vegetables from heat and place in a large bowl.  Add crab meat, mayonnaise, bread crumbs, and lemon juice; gently mix together.  Season with salt and white pepper.  Carefully fold in egg with a rubber spatula until mixture just clings together.

  3. Divide crab mixture into eight portions and shape each into a flat, round cake about 3 inches across and 1-1/2 inches high.  Place onto a baking sheet lined either parchment or wax paper; cover with plastic wrap and refrigerator at least 3 hours or overnight (the cold will firm up the cakes so that they will not break up when fried).

  4. In a large nonstick frying pan over medium heat, heat butter until hot but not smoking (add more butter if needed).  Gently lay chilled crab cakes onto bottom of the pan; slowly fry crab cakes approximately 4 minutes per side or until crisp and golden brown, turning once only with a spatula.  If the crab cake browns too quickly, reduce heat.  The internal temperature should be 150 to 155 degrees F. with an instant read cooking thermometer.  Remove from heat, transfer onto a serving platter, and serve hot with the prepared Orange-Dill Sauce.

  5. Makes 4 servings (8 crab cakes) as a main course and 6 servings (12 crab cakes) as an appetizer or starter course (two each per serving).

Orange-Dill Sauce Instructions:
  1. In a medium bowl, combine mayonnaise, orange zest, orange juice, and dill weed.  Cover and refrigerate at least one hour. Serve cold.

Recipe Notes

*  If you can't get fresh crab, look for the pasteurized crab usually sold in the refrigerated case of your supermarket or fish store.

**  Check out Making Homemade Bread Crumbs.


Thermapen Internal Temperature Cooking ChartI get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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Crab    Crab Appetizers    Healthy Appetizers    Oranges    Pacific Northwest   

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