Crab Cakes with Lemon-Dill Sauce

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I made these for my special Valentines of course on Valentines day!!! He loved them and is still taking about them today heheh it was a hit!! He said it was his favorite dish I ever made and the funny thing is he is not crazy about crab!!! Oh thank you paula for making my Valentines day a dream come true *SSSS*

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My family uses this recipe once every other week or so, we love it. The sauce makes a huge quantity, so we usually make 2 batches of the crab cakes, and use the (still leftover sauce for salad dressing (diluted with buttermilk or fish sticks, etc. We always add extra garlic to the sauce, it's worth it. We've used regular milk instead of heavy cream in the crab cakes, and haven't noticed a difference, as well.

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Nice recipe,
I also get another recipe of Crab Cake:
Maryland Crab Cakes
http://www.bethecook.com/recipes/Maryland-Crab-Cakes
there is a recipe video of that at:
http://www.bethecook.com/recipes/Maryland-Crab-Cakes

<img src="http://www.bethecook.com/media/2/crabcake_fw.jpg"></img>
Ingredients

* 1 pound fresh crabmeat, the lumpier the better - well drained
* 8 saltine crackers
* 1 egg beaten
* 2 tbsp mayonnaise
* 1/2 tsp mustard
* 1/4 tsp Worcestershire
* 1/2 tsp Old Bay seasoning
* salt to taste
* cayenne pepper - optional
* butter for frying

Instructions

Step 1
Crash 8 saltine crackers into a bowl, then add 2 tbsp mayonnaise, 1/2 tsp mustard, 1/4 tsp Worcestershire,
1/2 tsp Old Bay seasoning, 1 beaten egg, salt into a large bowl. mix well.

Step 2
Add 1 pound fresh crab meat, mix well.
cover and refrigerate for one hour.

Step 3
After 1 hour, form them to patties. coated the patties with cayenne pepper in a plate.

Step 4
Now add oil into a pan, heat the pan over a medium heat.

Step 5
When hot, place the patties into the pan, cook about 4 min per side.

Step 6
After the patties are cooked, remove and serve.

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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.

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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!!

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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.

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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.

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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.

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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.

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I love crab cakes and eat them every chance I get. Since I eat them out so often, I am always looking for ways to replicate the restaurant crab cakes at home. Unfortunately, this one did not do the trick. It was dry and lacked flavor. The sauce did not complement the crab cake at all, in my opinion. If you are just looking for a decent crab cake, this recipe will suit you nicely. Crab is too expensive for mediocre crab cakes. Will not make this recipe again.