Parmesan Crusted Crab Cakes with Lemon Dill Mayo 

These delicious crab cakes are crispy on the outside and packed with flavor on the inside, served with a refreshing lemon dill mayo. Perfect for an appetizer or a main dish! Here’s how to make them:

Ingredients:
For the Crab Cakes:

1 pound lump crab meat, picked over for shells
1/2 cup mayonnaise
1/4 cup finely chopped red onion
1/4 cup finely chopped celery
2 large eggs, lightly beaten
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup panko bread crumbs
2 tablespoons olive oil (for frying)
For the Lemon Dill Mayo:

1/2 cup mayonnaise
2 tablespoons fresh dill, finely chopped
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Prepare the Crab Cake Mixture:
In a large bowl, combine the lump crab meat, mayonnaise, chopped red onion, chopped celery, beaten eggs, all-purpose flour, grated Parmesan cheese, Dijon mustard, Old Bay seasoning, salt, and black pepper. Gently mix until just combined, being careful not to break up the crab meat too much.
Form the Crab Cakes:
Divide the mixture into equal portions and shape them into patties. You should get about 8 crab cakes. Place them on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to help them hold their shape.
Prepare the Lemon Dill Mayo:
In a small bowl, mix together the mayonnaise, fresh dill, lemon juice, lemon zest, salt, and black pepper. Adjust seasoning to taste and set aside.
Cook the Crab Cakes:
In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the crab cakes to the skillet, cooking in batches if necessary. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
Serve:
Serve the Parmesan crusted crab cakes warm, drizzled with the lemon dill mayo. Enjoy this delightful dish!