Crab Cakes with Lemon-Dill Sauce

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  • Level: Easy
  • Total: 2 hr 37 min
  • Prep: 25 min
  • Inactive: 2 hr
  • Cook: 12 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, spoon a dollop of the lemon dill sauce along side each crab cake.