“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!”
READY IN:
42mins
SERVES:
4
YIELD:
8 crab cakes
UNITS:
US

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: