Crab Cakes with Lemon-Dill Sauce

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Crab Cakes with Lemon-Dill Sauce Crab Cakes with Lemon-Dill Sauce Recipe Courtesy of


Servings: 4 servings
Prep Time: 2 hours 25 min
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

2 tablespoons red bell pepper, finely chopped
1/4 cup grated parmesan
2 tablespoons vegetable oil
1 lb white or claw crabmeat, picked free of any bits of shell
1/2 teaspoon fresh parsley, minced
1   egg
1 cup bread crumbs
cayenne pepper
1   garlic clove, minced
3 tablespoons heavy cream
1 tablespoon Dijon mustard
1   green onion, finely chopped
3 tablespoons butter

Lemon Dill Sauce:
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 garlic clove, minced

Directions

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.

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.

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.

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.

To serve, spoon a dollop of the lemon dill sauce along side each crab cake.

Show: Paula's Home Cooking/May/June 2006 Cooking with Paula Deen
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Reader Comments:

54321

Love you, Paula! Would love for you to come to Houston, Texas!

By Darlene Jones on July 05, 2013

43211

"The only reason it doesn't get a 5 is because of the sauce."-my husband

By Nicole Annas on July 13, 2011

54321

There is NEVER a time that I cant open one of your cookbooks or browse your site and find EXACTLY what I need. These crab cakes are a prime example...my husband says they are about the best cotton pickin' thing he has ever eaten...and I had NEVER made them before this recipe just last night!!! By the way...the comment "about the best" is only because he says your Chocolate Creme Brulee is THE BEST COTTON PICKIN' THING HE HAS EVER EATEN!!! smile

By Shannon Bullock on April 07, 2011

14321

I too would like to know what type of bread crumbs to use. Do you use the seasoned crumbs that come in the cannister or do you use bread that is pulsed in the food processor??????

By Crab Cake Lover on March 03, 2011

54321

I'm hoping this is the crab cake recipe she serves in her Lady & Son's restaurant. The best crab cake I've ever eaten!

By Sue on February 21, 2011

54321

These sound very easy and I am going to try them. What kind of bread crumbs should I use - fresh or store bought??

By Patti on February 15, 2011

54321

These are easy and fantastic!! The whole family love them.

By Anonymous on October 03, 2010

54321

By Anonymous on March 23, 2010

54321

By Anonymous on February 06, 2010

54321

This was absolutely amazing! The lemon dill sauce made the crabcakes SING! I did not change anything and followed the recipe exactly. 5 stars!

By Anonymous on November 07, 2009

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