Mini crab cakes with dill mayonnaise

Total Time
19 min
7 min
12 min
These crab cakes, lightly dipped in cornflake crumbs, have a deliciously crunchy coating and are ready in less than 20 minutes. We’ve used just enough breadcrumbs and mayonnaise to hold these patties together, not a lot of fillers that don’t allow you to taste and see the crabmeat. If jumbo lump crabmeat isn’t in your budget, you can use less expensive claw meat or try imitation crab or surimi, which is made from Alaska pollock, a fish with lean firm flesh that has a delicate, slightly sweet flavor. The mayonnaise, flavored with dill, sweet pickle relish, and Dijon mustard, is a sophisticated take on tartar sauce and offers a wonderful flavor pairing for these crab cakes.


Lump crabmeat

1 pound(s), cooked jumbo lump crabmeat, picked over

Dried plain breadcrumbs

¼ cup(s), plain

Reduced calorie mayonnaise

½ cup(s)

Uncooked onion(s)

¼ cup(s), chopped, grated

Dijon mustard

4 tsp

Egg white(s)

1 large

Hot pepper sauce

¼ tsp, 4 drops

Cornflake crumbs

½ cup(s)

Sweet pickle relish

¼ cup(s)


2 Tbsp, chopped

Canola oil

1 Tbsp


  1. Combine the crabmeat, bread crumbs, 1⁄4 cup of the mayonnaise, the onion, 3 teaspoons of the mustard, the egg white, and hot pepper sauce in a bowl. Form into 14 patties.
  2. Place the cornflake crumbs on wax paper. Dredge the patties in crumbs, then transfer to a plate. Refrigerate, covered, about 30 minutes.
  3. Meanwhile, combine the remaining 1⁄4 cup mayonnaise, the relish, dill, and the remaining 1 teaspoon mustard in a small bowl.
  4. Heat the oil in a large nonstick skillet or griddle until a drop of water sizzles. Add the patties a few at a time; cook until crisp and golden, about 3 minutes. Turn over and cook 2–3 minutes longer. Serve with the mayonnaise mixture. Yields 1 crab cake per person.