Crab Cakes with Dill Remoulade

Rock crab cakes with dill remoulade offer a delightful blend of flavors and textures that are sure to please seafood lovers. These succulent cakes, made with tender rock crab meat, are a culinary delight that can elevate any meal or serve as a standalone dish.

Crab Cakes

The star of this dish is the rock crab meat, known for its delicate and sweet flavor. The cakes are carefully crafted to showcase the natural taste of the crab, with a hint of seasoning to enhance its richness. The crab meat is combined with breadcrumbs and various herbs and spices, adding a delightful crunch to each bite.

Rock Crab Cakes

Accompanying these delectable crab cakes is the vibrant dill remoulade. The remoulade sauce is a tangy and creamy blend, featuring the freshness of dill and the perfect balance of flavors. Its zesty undertones complement the richness of the crab cakes, creating a harmonious combination that tantalizes the taste buds.

The presentation of the dish is often as appealing as its taste. The crab cakes are expertly formed into patties, lightly seared to achieve a golden-brown crust, and served with a generous dollop of dill remoulade. The garnish of fresh dill and a squeeze of lemon adds a pop of color and an extra touch of freshness.

Whether enjoyed as an appetizer, a main course, or even in a sandwich, rock crab cakes with dill remoulade are a culinary masterpiece that embodies the essence of seafood indulgence. The succulent crab, combined with the tangy, herbaceous notes of the remoulade, offers a symphony of flavors that will leave you craving for more.


Northumberland Rock Crab Cakes with Dill Remoulade recipe

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Northumberland Rock Crab Cakes with Dill Remoulade recipe

Northumberland Rock Crab Cakes with Dill Remoulade

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  • Author: The Kilted Chef
  • Yield: Yields 12 1x


Units Scale
Northumberland Crab Cakes
  • 1 lb. Rock Crab meat (if frozen, thaw and thoroughly squeeze out excess liquid)
  • 1/4 cup yellow pepper, minced
  • 1/4 cup red pepper, minced
  • 1/2 cup red onion, minced
  • 2 Tbsp. fresh dill, chopped
  • 1/4 cup mayonnaise
  • 1 egg, lightly beaten
  • 1/4 cup bread crumbs (plus extra for breading)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
Dill Remoulade
  • 2 tsp Fresh dill, finely chopped
  • 2 tsp Fresh lemon juice
  • 2 tsp Fresh Lime Juice
  • 2 tbsp Shallots, finely minced
  • 3/4 cup Mayonnaise
  • Salt and pepper to taste


  1. Mix all ingredients well and divide into twelve balls. Form each ball into a cake about 1 inch round, then roll in bread crumbs and gently pan fry until golden brown.
  2. Serve hot with dill remoulade.
  • Category: appetizers, entrees, seafood, recipes