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Total Time
42mins
Prep 20 mins
Cook 22 mins

I played around with Paula Deen's and Mrs. Duvall's crab cake recipes and came up with the most delicious, moist, tasty crab cake in the Northeast! My family and friends are totally amazed!

Ingredients Nutrition

Directions

  1. Combine lemon dill sauce ingredients and chill.
  2. Saute the scallions, garlic, and parsley in a tablespoon of melted butter over medium heat until wilted.
  3. In a large mixing bowl, combine the eggs, worcestershire sauce, dijon mustard, salt, pepper, 1/2 cup cracker crumbs, grated parmesan, and mayonnaise. Fold in the crabmeat. Shape into 8 crab cakes and coat in remaining cracker crumbs. Place crab cakes on a buttered baking pan. Melt butter and mix with lemon juice. Drizzle 1/2 of lemon butter over crab cakes.
  4. Bake for 20 minutes at 350 degrees. Drizzle remaining lemon butter over crab cakes and broil for 2 minutes until slightly browned.
  5. Serve with Lemon Dill Sauce.
Most Helpful

5 5

Excellent! I love how easy these were, and they turned out nice and crispy on the outside. A great bonus with these vs. pan fried is that you have all of them finished at exactly the same time, without having to do them in batches. Very good flavors. I served these with a creamy pesto sauce - yummy!

Best crab cakes ever!

5 5

I can not believe there are not more rave reviews for this recepie.It deservrs a 10! I have been making them for over a year now and they are always a hit! Easy to assemble and no mess w/ frying. I too omit the mustard and add 1 t Old Bay. Making them this weekend for a surf n' turf dinner at Broadkill Beach in De. Thanks so much for sharing Jessica.