Paula Deen's Crab Cakes With Lemon-Dill Sauce

READY IN: 40mins
Recipe by Juenessa

These crab cakes are melt-in-your-mouth delicious!

Top Review by Michelle M.

This is my go to recipe for impressing dinner guests, it is ALWAYS a huge hit and they turn out perfect every time. THey get Devoured - never any leftovers!!! It has spoiled us for ordering crab cakes out because we prefer these to any I've ordered out.

Ingredients Nutrition

Directions

  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.

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