Crab Cakes with Lemon-Dill Sauce

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I made these but I just thought it a real waste of time to chill them for 2 hours. My own are better and faster to make.

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I tried this recipe with shirmp and with canned salmon. Both were the best I've ever had, so I stocked up on canned salmon! I think because of the sauce. You can use any kind of fish/seafood and it will be fabulous, ya'll!!

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I tried with this recipe and it is very easy to make. It was a bit wet and messy but the best moist crab cake ever. Highly recommended!

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I'm not a Paula Deen fangirl, and I'm not from Maryland, but I have eaten crab cakes many times in restaurants and I find that many times they come out too wet in the middle and not crunchy enough on the outside. This recipe helped me create a great crab cake.

I used jumbo crab meat which I think is key, because they were huge meaty chunks of crab. I used 8oz of crab meat and halved the recipe, although I still used one whole egg. I used panko bread crumbs as well. This made four crab cakes which were delightfully crispy on the outside (the panko and parmesan on the outside is a nice trick and meaty on the inside. I didn't find that the bread crumbs or the onions and peppers weighed down the cake or detracted from its flavor. You do have to dice the fillings very finely. Refrigerating the crab cakes is key, because when I first formed them they did not want to stay together on their own. I think now this is why people are tempted to add more liquid or breadcrumbs to keep them together and it is not needed. And the sauce, OMG, it was a great compliment and excellently tangy!

If you want to spend money on good crabmeat every once in a while for a treat (because this certainly isn't healthy, I think this recipe is a great start.

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Good to see something that resembles a crab cake. I've seen restaurants, in Chicago, that serve crab scoops or balls of some sort. Very good flavor and consistancy. Didn't use any bread crumbs either and they came out fine.

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Maryland is part of the south and I never made any assumptions. The best part of this recipe is that it can be tweaked to your liking, just like any other recipe on this website. I'm not claiming anything, I'm just stating the recipe that I was familiar with while working in a prominent seafood restaurant in Maryland did not use bread crumbs in their recipe, explained the reasons why and what to do to keep the cake together without a filler before and during the cooking process. I've all ready addressed this once but why the foodnetwork didn't post my last response but allowed yours to get posted will get scrutinized by counsel. They posted your response to me but refuse to post my explanation?

Foodnetwork.com please post this response but if you refuse to do so please contact me and give me a detailed response as to why you are not posting this response but you did post Angela's. It's a legal issue that I want rectified. You did not post my last response and I would like an explanation of that as well. I am tracking this on my own personal website and will publish the truth of the results of this.

Staci and Angela, try all of the recipes involved and make your own decisions. For the food network to allow you to call me stupid in a review and not allow me to publicly respond over the same venue is another matter. I have contacted attorney's over this and legal action is imminent.

Thank You,
James in DC

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I made these last night and was a little disappointed with the flavor of the crab in the cake, more mushy veggies and filling than a seafood experience. I do agree with the James (D.C.character in a previous post that Old Bay is needed as well. however, as he stated TRUE Maryland crab cakes have no crackers, bread, etc....well. Here's a link from a Maryland publication listing a few crab cake recipes and ALL have the fillers he said DID NOT EXIST in MD. Crab cakes. Have a look, James. http://www.hometownannapolis.com/food5_crabcake.html.
Paula Deen's recipe did not say "Maryland Crab Cakes" or "New England Crab Cakes" or anything of the like. This is her own version of a crab cake recipe. James, do you cook a steak just like the steak houses in Ft. Worth, or any other TX city?? If not - you should not be making them. Pretty stupid don't you think?

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These were soooo delicious..my family will be talking about these for a while.
The dill sauce really taste good after being the fridge for an hour and even better the next day I had will baked salmon. I didn't use heavy cream or buttermilk but half and half and could tell the difference. "Thank you Paula for this fantastic recipe!" I definetely used more crab than bread and they came out great.

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James....this may not be a "TRUE Maryland Crab Cake", but it is still a TRUE southern crab cake. Paula never claimed this was a Maryland crab cake...you just made that assumption. The best thing about anyones recipe is you can tweek it if you like or just not make it at all. Since you claim to know how to make a crab cake to your liking, you should just stick with that.

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Couldn't get enough. Will definitely be making this again.

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