Crab Cakes with Lemon Dill Sauce Recipe

Name: Crab Cakes with Lemon Dill Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 reen onion, finely chopped; 2 tablespoons finely chopped red bell pepper; 1 clove garlic, minced; 3 tablespoons heavy cream; 1 tablespoon Dijon mustard; Cayenne pepper; 1 cup breadcrumbs; 1 egg; 1/2 teaspoon minced fresh parsley; 1 pound white or claw crabmeat, picked free of any bits of shell; 1/4 cup grated Parmesan; 2 tablespoons vegetable oil; 1 cup mayonnaise; 1/4 cup buttermilk; 2 tablespoons chopped fresh dill; 1 tablespoon minced fresh parsley; 1 tablespoon grated lemon zest; 2 teaspoons fresh lemon juice; 1 small garlic clove, minced; (about 1 1/2 cups)

Servings: persons

3 tablespoons butter
1 reen onion, finely chopped
2 tablespoons finely chopped red bell pepper
1 clove garlic, minced
3 tablespoons heavy cream
1 tablespoon Dijon mustard
Cayenne pepper
1 cup breadcrumbs
1 egg
1/2 teaspoon minced fresh parsley
1 pound white or claw crabmeat, picked free of any bits of shell
1/4 cup grated Parmesan
2 tablespoons vegetable oil
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill
1 tablespoon minced fresh parsley
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 small garlic clove, minced
(about 1 1/2 cups)

1
Melt 1 tablespoon of the butter in a heavy skillet over medium heat.
2
Saute the onion, bell pepper, and garlic in the butter until the pepper is limp, about 3 minutes.
3
Add the cream, mustard, and cayenne to taste, and mix well.
4
Add 1/2 cup of the breadcrumbs, the egg, and the parsley, and mix well.
5
Gently fold in the crabmeat.
6
Form the mixture into 8 patties, about 1/2 inch thick.
7
Combine the remaining 1/2 cup breadcrumbs and the Parmesan in a bowl; pat this topping onto both sides of the patties.
8
Refrigerate until firm, about 2 hours.
9
Combine the oil and the remaining 2 tablespoons of butter in the skillet.
10
Saute the crab cakes in the hot oil-butter mixture for about 3 minutes on each side, or until golden brown.
11
Or, place the crab cakes on a baking sheet, drizzle with the oil and butter mixture, and bake at 400 degrees for 7 to 10 minutes, turning once.
12
Spoon a dollop of Lemon Dill Sauce alongside each crab cake, and serve the remaining sauce separately.
13
Combine all the ingredients in a bowl and stir well.
14
Refrigerate until chilled; the sauce will thicken as it chills.

883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 tablespoons butter, 1 reen onion, finely chopped, 2 tablespoons finely chopped red bell pepper, 1 clove garlic, minced, and more.

Yes, Crab Cakes with Lemon Dill Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes with Lemon Dill Sauce

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