Crab Cakes with Lemon-Dill Sauce

Crab Cakes with Lemon-Dill Sauce

These delightful crab cakes are pan-fried or baked to golden perfection and served with a zesty homemade lemon-dill sauce. Perfect as an appetizer or light main course.

Ingredients

  • red bell pepper
    2 tbsp
  • Parmesan cheese
    ¼ c
  • Vegetable oil
    2 tbsp
  • crabmeat

    picked free of any bits of shell

    1 lb
  • fresh parsley

    plus 1 tablespoon chopped for sauce

    ½ tsp
  • egg
    1
  • breadcrumbs
    1 c
  • and divided garlic
    2 clove
  • heavy cream
    3 tbsp
  • Dijon mustard
    1 tbsp
  • green onion
    1
  • Butter
    3 tbsp
  • mayonnaise
    1 c
  • buttermilk
    ¼ c
  • fresh dill
    2 tbsp
  • lemon zest
    1 tbsp
  • fresh lemon juice
    2 tsp
  • cayenne pepper

Directions

  1. 1

    To make the sauce, combine mayo, buttermilk, dill, 1 tablespoon parsley, lemon zest and juice and 1 garlic clove in a bowl and stir well.

  2. 2

    Refrigerate until chilled.

  3. 3

    The sauce will thicken as it chills.

  4. 4

    To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat.

  5. 5

    Sauté the onion, bell pepper and 1 clove garlic until the pepper is limp, approximately 3 minutes.

  6. 6

    Add the cream, mustard, 1 egg, 1/2 teaspoon parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well.

  7. 7

    Gently fold in the crabmeat.

  8. 8

    Form the mixture into 8 patties, about 1/2-inch thick.

  9. 9

    In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan.

  10. 10

    Pat this topping onto both sides of the patties.

  11. 11

    Refrigerate until firm, about 2 hours.

  12. 12

    Using a skillet, combine the oil and remaining 2 tablespoons of butter.

  13. 13

    Sauté the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown.

  14. 14

    These crab cakes can also be baked for 7 to 10 minutes in a 400 °F oven.

  15. 15

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

Crab Cakes with Lemon-Dill Sauce

Crab Cakes with Lemon-Dill Sauce

275 min

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About this Recipe

Indulge in Exquisite Homemade Crab Cakes with Zesty Lemon-Dill Sauce

There's nothing quite like the taste of perfectly crafted homemade crab cakes, and this recipe for Crab Cakes with Lemon-Dill Sauce delivers an elevated dining experience right to your table. Forget rubbery, filler-heavy versions; our recipe focuses on succulent crabmeat, complemented by just the right balance of vibrant flavors and a creamy, bright sauce that truly sings.

What makes these easy crab cakes so special? We combine premium crabmeat, picked free of any shell bits, with finely chopped red bell pepper, green onion, a touch of Parmesan cheese, and a hint of Dijon mustard. This blend creates a cake that's rich in flavor and wonderfully tender, with just enough breadcrumbs to bind it without overshadowing the delicate crab. Pan-frying them to a golden crisp perfection ensures a delightful texture contrast with every bite.

But the real star that ties it all together is the zesty Lemon-Dill Sauce. A luscious blend of mayonnaise and buttermilk forms the base, brightened by fresh lemon zest, lemon juice, and plenty of aromatic fresh dill. A touch of parsley and minced garlic rounds out this incredible sauce, making it the ideal accompaniment for your seafood masterpiece. It's truly a match made in culinary heaven!

Whether you're looking for an impressive seafood appetizer for your next gathering or an elegant main course for a special dinner, these crab cakes are sure to delight. Serve them alongside a simple green salad, some roasted asparagus, or a bed of fluffy rice to complete your meal. For a little extra kick, a pinch more cayenne pepper in the crab cakes themselves can add a delightful warmth.

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