Paula Deen'S Crab Cakes With Lemon-Dill Sauce Recipe

Name: Paula Deen'S Crab Cakes With Lemon-Dill Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 peppers; 1 garlic clove, minced; 3 tablespoons heavy cream; 1 tablespoon Dijon mustard; 1 egg; 1/2 teaspoon minced fresh parsley; cayenne pepper; 1 cup breadcrumbs; 1/4 cup grated parmesan cheese; 1 lb crabmeat (white or claw crabmeat, picked free of any bits of shell); 2 tablespoons vegetable oil

Servings: persons

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 peppers
1 garlic clove, minced
3 tablespoons heavy cream
1 tablespoon Dijon mustard
1 egg
1/2 teaspoon minced fresh parsley
cayenne pepper
1 cup breadcrumbs
1/4 cup grated parmesan cheese
1 lb crabmeat (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.
2
The sauce will thicken as it chills.
3
To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat.
4
Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes.
5
Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well.
6
Gently fold in the crabmeat.
7
Form the mixture into 8 patties, about 1/2-inch thick.
8
In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan.
9
Pat this topping onto both sides of the patties.
10
Refrigerate until firm, about 2 hours.
11
Using a skillet, combine the oil and remaining 2 tablespoons of butter.
12
Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown.
13
These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.
14
To serve, spoon a dollop of the lemon dill sauce along side each crab cake.
15
**Cook time doesn't include refrigeration of the crab cakes for approximately 2 hours to let them firm up.

934

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.

How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: Lemon Dill Sauce, 1 cup mayonnaise, 1/4 cup buttermilk, 2 tablespoons chopped fresh dill leaves, and more.

Yes, Paula Deen'S 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.

Paula Deen'S Crab Cakes With Lemon-Dill Sauce

How did you like this recipe?

Frequently Asked Questions