Crab Cakes with Lemon-Dill Sauce

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Crab Show

Rated: 5 stars out of 5Rate itRead users' reviews (200)

RECIPE
COMMENTS & REVIEWS(200)

Cook Time:
12 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 25 min
Inactive Prep: 2 hr 0 min
Cook: 12 min
Total:: 2 hr 37 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

Lemon Dill Sauce:

1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 garlic clove, minced

Crab Cakes:

3 tablespoons butter
1 green onion, finely chopped
2 tablespoons finely chopped red bell pepper
1 garlic clove, minced
3 tablespoons heavy cream
1 tablespoon Dijon mustard
1 egg
1/2 teaspoon minced fresh parsley
Cayenne pepper
1 cup bread crumbs
1/4 cup grated Parmesan
1 pound white or claw crabmeat, picked free of any bits of shell
2 tablespoons vegetable oil

Directions

To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat.

Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.

Using a skillet, combine the oil and remaining 2 tablespoons of butter. Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.

To serve, spoon a dollop of the lemon dill sauce along side each crab cake.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Kataifi Seafood Crisp with Sweet and Spicy Mango Sauce

Picture of Crab Cakes with Lemon-Dill Sauce Recipe

Photo: Crab Cakes with Lemon-Dill Sauce

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 17

View all 17 Appetizer Collections

Comments & Reviews

recipe Crab Cakes with Lemon-Dill Sauce
Angela Peoria, AZ 09-19-2009
Flag

Sauce needs more spice
Rated: 4 stars out of 5

We like things a little more spicier. I followed her sauce directions and used heavy cream instead of buttermilk. I added 1... T + cayenne (I did not measure, I just shook it in. So start with 1 T and add as needed), 1 T sour cream, a little ground black pepper, 1 tsp ground dry mustard, 1/2 tsp garlic salt, and 1/4 c ketchup. OMG!!! It turned out to be the best sauce my family has tasted even compared to restaurants. Read more
recipe Crab Cakes with Lemon-Dill Sauce
Macy Warrior, AL 09-14-2009
Flag

AMAZING!!!
Rated: 5 stars out of 5

Paula did it again! I did have to add an extra egg, but I believe it was because I used Jumbo Lump Crab. Before I added the... additional egg, my mixture did not want to stay together. I didn't have 2 hours to allow them to chill, so I just stuck them in the freezer for about 30 minutes, and everything turned out great. My husband and I LOVED them!!!! Sauce was wonderfull too!!Read more
recipe Crab Cakes with Lemon-Dill Sauce
terri mt.gilead, NC 07-07-2009
Flag

omg!!!!
Rated: 5 stars out of 5

These are the best crab cakes i have ever had from any restuarant and i mean that. I used jumbo lump and claw mixed and it... was so good. Well worth the money for the crab meat. I added cilantro to the dill sauce and cut down alot on the mayo used mucho sour cream instead of the buttermilk and it was awesome. Please Please Please let the veggies cool down completely before you add the eggs and this will come out marvelous. I promise.Read more
recipe Crab Cakes with Lemon-Dill Sauce
Glenda Angleton, TX 04-30-2009
Flag

Best Crab Cakes I ever ate
Rated: 5 stars out of 5

This was the absolute best crab cakes I ever made or ate anywhere. I used yellow bell pepper instead of red. I only let the... crab cakes set for about 45 min. They were perfect and the sauce was delicious. We eat lots of fresh sea food from the Gulf of Mexico. The lump crab meat was fresh and this was a perfect meal for 2 sea food lovers. Read more
recipe Crab Cakes with Lemon-Dill Sauce
Betty Allen, TX 02-19-2009
Flag

Best Ever Crab Cakes
Rated: 5 stars out of 5

I have been making this recipe for 6 years. One of my husband's favorites. With real crab meat, these are absolutely... divine!!! Don't mix the egg, bread and veggies until the very last minute or it will get too stiff to mix well.Read more
recipe Crab Cakes with Lemon-Dill Sauce
Reada Sparks, NV 11-27-2008
Flag

It's the sauce I love
Rated: 5 stars out of 5

The sauce it what makes the crab cake, this is a hit with every guest we?ve made it for. I prefer it over any tartar sauce.... You have to use fresh dill because the dry will not do it justice.Read more