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1
Preheat oven to 220 degrees Celsius.
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2
Drain the crab and discard all the liquid.
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3
In a medium bowl, combine crab, mayonnaise, cream, mustard, egg, lemon zest, dill, and green onion.
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4
Season with salt and pepper. Mix well.
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5
Form the crab cakes and arrange them on a baking sheet lined with parchment paper. Or use a cupcake tin to make them more uniform.
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6
Bake for about 20 minutes until well browned.
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7
Let them cool before unmolding.
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8
Prepare the dressing. In a small bowl, combine mayonnaise, chopped dill, sour cream, lemon juice and lemon zest, and capers. Mix well.
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9
To serve, slice the cucumber, leaving the skin, and place one crab cake on top of each cucumber slice. Top each cake with a dollop of dressing.
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10
Let cool down until serving.
