• Recipe by
  • Prep time
    20 minutes, plus 15 minutes rest time
  • Cook Time
    15 minutes
  • Yield
    6 Crab Cakes

Equipment: Milo Ultimate Skillet 


Crab Cakes

1 pound lump crab meat

2 scallions, minced

2 teaspoon (11.38 grams) tarragon

1 jalapeño, finely diced seeds removed

1 teaspoon (5.69 grams )old bay

¼ (32 grams) cup mayonnaise

1 egg, beaten

1 ¼ cup (160 grams) panko bread crumbs, divided

Kosher salt


Vegetable oil

Caper Dill Sauce

½ cup (64 grams) sour cream

½ cup (64 grams) mayonnaise

2 scallions, minced

3 (51.21 grams) tablespoons dill, minced

3 (51.21 grams) tablespoons capers, finely chopped

2 (11.38 grams) teaspoons lemon zest

2 (11.38 grams) teaspoons lemon juice

Kosher salt


Lemon, thinly sliced or wedges


Crab Cakes

Add crab, scallions, tarragon, jalapeño, old bay, mayonnaise, egg, and ¾ cup of panko into a large bowl. Season with salt and pepper.

Divide into 6 equal portions and form 1 inch cakes. Place on a parchment lined sheet tray and chill for 15 minutes.

Heat oil in a large skillet over medium high heat. Add remaining panko to a large plate and coat each cake with panko. Fry the cakes in batches until they are golden brown and crispy, about 3-4 minutes per side.

Serve with dill sauce and lemon slices.

Caper Dill Sauce

Mix all ingredients in a large bowl, season with salt and pepper to taste. Cover and chill until ready to use.

Crab Cakes


Cooking a delicious meal is not im-pot-ssible when you use the right cookware.

Shop cookware
Danielle Campbell