Crab Cakes with Lemon-Dill Sauce

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OMG! These are outstanding! So easy to make, anyone could make them. I couldn't wait to try them, so only refridgerated them for an hour and they came out perfect. Lemon Dill sauce is a great compliment.

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These crab cakes are amazing. I use the canned shredded crab meat to save a huge amount of money and they are delicious. The dressing is amazing on just regular salads as well. I also use low fat mayo and sour cream instead of buttermilk for the dressing which is great.

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Never have time to wait 2 hrs chill time so I skip that part...also sometimes don't saute the peppers and other veggies. Other changes are:
Add 1/4 c bell peppers more + 2 tbsp carrot finely chopped
1/4 tsp paprika and 1/4 tsp cayenne powder
take out cream (too fattening and mustard (personal preference.
I use canned crab meat about 12-16 oz drained. Reserve about 2 tablespoons of liquid to add to mixture. I also kind of just throw everything together in a bowl quickly and stir it up. This helps to save a little time-the actual prep time is longer than what the recipe says if you follow it to the letter. I always get compliments.

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Easy to make. Great to make ahead. Added more lemon to sauce. Prepared with tabouli. Husband had seconds!

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Yes, my expectation may have been set too high but, these were just OK. And, considering the price for a pound of lump crab meat, these should have been spectacular! Sorry...but I won't be making these again.

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I have never made my own crab cakes before. And those I've bought are kind of "hit or miss". But these were fantastic! Made both the sauce and cakes the night before and then refridgerated them for next night's dinner.

I started with a whole Dungeness crab. It was a medium sized one and shucked, had nearly the amount of meat required for the full recipe. I used panko bread crumbs. The recipe made 4 cakes, enough for 2 each and a meal. I pan fried them in as little oil/butter they could take to avoid getting them greasy. And they were light and tasty. The sauce was also just right. I'm not a big tarter sauce fan and this was greatfully differernt. I had dried dill, not fresh so adjusted the recipe accordingly for dried herbs vs fresh. Plus I didn't have buttermilk, so made my own with vinegar and milk.

Great recipe and I will make these again. Do you think the cakes will freeze?

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Paula's crab cake recipe is awesome - but the lemon dill sauce is absolutely amazing!! I have used it as a great sauce over smoked salmon, as a dip for fresh veggies, salad dressing, etc, etc. It is SOOO good!

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I made Paula's faux crab cakes a few weeks ago, and decided to try these. They are fantastic! I must say I did NOT make the accompanying sauce, but the crab cakes were great on their own. I halved the recipe and bought an 8 oz. container of the Phillips brand claw crab meat, and I was happy with the taste and texture of the crab cakes. I recommend using plain dry bread crumbs (I used flavored when I made the faux crab cakes, and the seasonings were overpowering. I'd make these again. I got 4 good sized crab cakes out of the mix, which was enough to serve 2 adults, with some corn on the cob and salad on the side.

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I've made these crabcakes many, many times. For family, company, just myself. Never once have they failed to win raves for me as a wonderful cook. And I have to say, they are terrifically easy, and that lemon dill sauce is insanely good.

Just make sure you have time to mix it, let it sit, and then saute them (that's the way I always do it if you rush it they will fall apart but still taste just as good.

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I made these crab cakes & sauce and they were better then any I have ever had even in a restaurant. My son in law&daughter loved them .And the sauce is just heavenly, can use it for other fish also. This recipe is a keeper, Thanks Paula, keep um coming!