Crab Cakes with Lemon-Dill Sauce

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I never made crabcakes before and I found this recipe very easy.My family said they loved it and would like for me to make it on a regular bases.

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I am suppose to have these crab cakes tomorrow night; then we will play a board game; I guess since it needs to sit for couple hours thats why we are playing a board game. I suggested another game but was quickly shutdown. I don't know why.
But I can't wait to taste her cooking.
I hope she learnes how to make roasted lamb soon.

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I order crabcakes everytime they are on a menu but I had never made them. This recipe was rather time consuming and with the price of crab $$$$, but they turned out so good. The sauce was also excellent and I will make it again for other fish dishes. Thanks Paula.

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Delicious!

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I used slightly more crab meat than called for ( I like crab cakes that are mostly meaty, subsituted shallots for scallions, and added cilantro AND flat leaf parsley...and a little old bay seasoning. I cooked the crab cakes in an oil that is a combo of olive, avocado and flax seed oils.

For the dill sauce I added some sour cream and more dill.

These crab cakes were a huge hit

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Enjoyed the crabcakes and served as appetizers. Easy to make! Will make again!

Cynthia

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I only made the sauce. The crabcakes were purchased. It was easy and delicious. Everyone loved it.

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Very surprised how easy was to make. Sauce? My mother finished it all! The sauce sitting in fridge for hours lets flavors really infuse. Used canned crab and skim milk instead of heavy cream. I agree the cakes were very light. Suggestion: to keep cakes from falling apart, when making into balls, grab some mixture, squish them w/fingers,(not too much, then roll into balls and form into patties w/palms of both hands. W/patty in one hand, use other to grab crumbs and sprinkle and pat on both sides. Also, when making crab mixture, I put in egg after breadcrumbs and continuously mixed so as not to create scrambled eggs. Very good :.

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I tried the recipe exactly as written and I found it to be EASY and TASTY. Since that time, because of my Dr.'s insistance, I modified it with using milk instead of heavy cream and it was still divine. It was nice to find a recipe for crab cakes that didn't rely on mayonnaise. I use this often to entertain, as an appetizer and as the main course. With or without the sauce it is wonderful! Another Paula Hit!

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This lemon-dill sauce will knock your socks off!