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Paula Deen's Crab Cakes With Lemon-Dill Sauce

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“These crab cakes are melt-in-your-mouth delicious!”
READY IN:
40mins
SERVES:
4
UNITS:
US

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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