Crab Cakes Lemon Dijonaise brings a refined, coastal note to Christmas hosting, offering a dish that feels at home among glowing lights, cool evenings, and a table set for shared plates. Served as a starter or passed family-style, these crab cakes open the meal with bright citrus, gentle richness, and a crisp exterior that signals the evening ahead—relaxed, welcoming, and centered on time spent together.
Built around clean flavors and a classic approach, this recipe pairs tender crab with a lemon dijonaise that adds lift without overpowering the dish. The surface cooks to a light golden crust, while the inside stays moist and satisfying. Citrus notes balance the richness, creating a profile that fits seamlessly into a holiday menu—polished enough for entertaining, yet comfortable enough for lingering by the fire.
Preparing this dish outdoors adds charming, festive vibes to Christmas hosting, especially when using a Summerset side burner. Cooking outside keeps the kitchen clear while allowing precise heat control for gentle sautéing and finishing. Flames stay steady, aromas drift lightly through the air, and the flow of the evening remains uninterrupted. Stepping outside to cook becomes part of the experience, offering a calm moment before returning to guests.
Whether served alongside seasonal favorites or as the opening course to a longer meal, these crab cakes bring a sense of balance to the table—fresh, comforting, and suited for gathering in cooler weather. They pair well with crisp whites, sparkling pours, or a quiet pause between courses as the night unfolds.
For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, across social media and explore his award-winning rubs and cookbook at BigSwedeBBQ.com. His approach celebrates honest cooking, steady technique, and the enjoyment of meals shared outdoors—values that align naturally with the Summerset way of living.
Crab Cakes Lemon Dijonaise Ingredients
- 450 g White crab meat
- 100 g Breadcrumbs, fine
- ½ Cup Mayonnaise
- 6 Chives, finely sliced
- 1 Garlic clove crushed
- 1 Lemon juiced
- Salt and pepper to taste
- Hot Sauce
- 4 Tbs Vegetable oil
- 1 Tbs Old Bay Seasoning
- 1 large egg
- 1 large egg yolk
- 1 tsp Dijon mustard
- 1 lemon juiced (for dijonaise)
- ½ cup Canola
- ½ cup Olive oil
- Salt and freshly ground black pepper
Crab Cakes Lemon Dijonaise Directions
- For the crab cakes, carefully pick through the crab meat to remove any cartilage or shell fragments. Combine the meat in a bowl with the mayo, breadcrumbs, spring onions, Old Bay seasoning, and lemon juice. Season to taste with salt, pepper, and hot sauce.
- Divide the mix into 50g portions and shape into even-sized round cakes, and lightly coat with flour.
- Heat the vegetable oil in a large non-stick frying pan on a medium heat. When the pan has reached temperature, carefully arrange the crab cakes in the pan, making sure they don’t touch.
- Allow the cakes to cook for 3-4 minutes on each side, until the centers are hot and the outsides are golden brown. Use a palette knife to transfer the crab cakes from the pan onto kitchen paper to drain off excess oil.
- In a food processor, combine the egg, egg yolk, mustard, lemon zest, and lemon juice and process until very smooth. With the machine running, add the oil in a very thin stream until it is fully incorporated, and the mayonnaise is thick and creamy. Season with salt and pepper.
- Serve the crab cakes on a warm plate, garnished with a few salad leaves dressed with a little Lemon Dijonaise.
From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com