Chef's Recipe Corner: Crab Cakes

For a special seafood appetizer this holiday season look no further than this delicious lump crab cake recipe. A classic restaurant favorite, crab cakes are about the pure indulgence of crab, with as little filler and breading as possible. Add a simple, yet pleasing, lemon dill sauce that you can prepare while the crab cakes bake and you'll have a new family favorite for the holiday season!

Look for these as a December weekend feature in the Mountain View Restaurant and on the menu for our New Year's Eve Dinner!

Crab Cakes


  • 3 tablespoons Butter
  • 1 Green Onion
  • 2 tablespoons Red Bell Pepper
  • 1 Clove Minced Garlic
  • 3 tablespoons Heavy Cream
  • 1 tablespoon Dijon
  • 1/2 teaspoon Parsley
  • 1 Egg
  • 1 teaspoon Cayenne Pepper 
  • 1 cup Bread Crumbs
  • 1/4 cup Grated Parmesan
  • 1 pound Crab Meat


  1. Add green onion, red bell pepper, minced garlic and butter into a frying pan and sautée until soft. Allow to cool.
  2. Preheat oven to 375 F.
  3. Add all ingredients into a large bowl and mix by hand. Once mixed mold mixture into desired patty size. (Recipe makes approximately six 5 oz. crab cakes.)
  4. Heat a frying pan, adding olive oil and sear both sides of the patty. (3-5 minutes per side.)
  5. Place on a greased baking sheet in the oven and bake until golden brown. (10-15 minutes.)

Lemon Dill Sauce


  • 1 cup Mayonnaise
  • 1/4 cup Buttermilk
  • 2 tablespoons Dill
  • 1 tablespoon Lemon Zest
  • 2 teaspoons Lemon Juice
  • 1 Clove Minced Garlic


  1. Add all ingredients into a medium size bowl and mix until smooth texture appears.

More Holiday Season Recipes:

DiningBen SchippersRecipe, Dining