Lemon Dill Crab Cake Sauce Recipes

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CRAB CAKES WITH LEMON-DILL SAUCE



Crab Cakes with Lemon-Dill Sauce image

Take dinner up a notch tonight with this delicious crab cake recipe. Chill the lemon-dill sauce while you prep these amazing crab cakes. Serve hot with the sauce on the side.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 17

2 tablespoons finely chopped red bell pepper
1/4 cup grated Parmesan cheese
2 tablespoons vegetable oil
1 lb picked free of any bits of shell white or claw crabmeat
1/2 teaspoon minced, plus 1 tablespoon chopped for sauce fresh parsley
1 egg
1 cup breadcrumbs
2 cloves minced and divided garlic
3 tablespoons heavy cream
1 tablespoon dijon mustard
1 finely chopped green onion
3 tablespoons butter
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice

Steps:

  • 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. Refrigerate until chilled. The sauce will thicken as it chills.
  • To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Sauté the onion, bell pepper and 1 clove garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, 1/2 teaspoon parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat.
  • Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.
  • Using a skillet, combine the oil and remaining 2 tablespoons of butter. Sauté the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 °F oven.
  • To serve, spoon a dollop of the lemon dill sauce along side each crab cake.

PAULA DEEN'S CRAB CAKES WITH LEMON-DILL SAUCE



Paula Deen's Crab Cakes With Lemon-Dill Sauce image

Make and share this Paula Deen's Crab Cakes With Lemon-Dill Sauce recipe from Food.com.

Provided by Juenessa

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 garlic clove, minced
3 tablespoons butter
1 green onion, finely chopped
2 tablespoons finely chopped red bell peppers
1 garlic clove, minced
3 tablespoons heavy cream
1 tablespoon Dijon mustard
1 egg
1/2 teaspoon minced fresh parsley
cayenne pepper
1 cup breadcrumbs
1/4 cup grated parmesan cheese
1 lb crabmeat (white or claw crabmeat, picked free of any bits of shell)
2 tablespoons vegetable oil

Steps:

  • To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled.
  • The sauce will thicken as it chills.
  • To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat.
  • Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes.
  • Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well.
  • Gently fold in the crabmeat.
  • Form the mixture into 8 patties, about 1/2-inch thick.
  • In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan.
  • Pat this topping onto both sides of the patties.
  • Refrigerate until firm, about 2 hours.
  • Using a skillet, combine the oil and remaining 2 tablespoons of butter.
  • Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown.
  • These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.
  • To serve, spoon a dollop of the lemon dill sauce along side each crab cake.
  • **Cook time doesn't include refrigeration of the crab cakes for approximately 2 hours to let them firm up.

CRAB CAKES WITH LEMON DILL SAUCE



Crab Cakes with Lemon Dill Sauce image

Crab cakes are filled with sweet lumps of crab., with a crispy panko crust. Dipped in a lemon dill sauce.

Provided by Wendie

Categories     Appetizer

Time 2h23m

Number Of Ingredients 19

2 eggs
¼ cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon old bay seasoning
¼ teaspoon dry mustard
½ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon cayenne pepper
1 1/2 cup panko bread crumbs (divided)
1 pound crab meat
¼ cup red bell pepper, finely diced
Oil for frying *see notes
Lemon dill sauce
1/3 cup mayonnaise
1/4 cup sour cream
2 teaspoons lemon juice
1 tablespoon Dijon mustard
2 tablespoon fresh dill
Salt and pepper to taste

Steps:

  • In a medium bowl add eggs, mayonnaise, Worcestershire sauce, old bay, mustard, salt pepper, and cayenne. And mix until combined.
  • Fold in 1 cup of the panko bread crumbs and crab meat, followed by the red bell pepper.
  • Form into 8 patties and place on a baking sheet and chill for 2 hours.Remove crab cakes from the refrigerator and add the remaining panko bread crumbs and gently pat on both sides.
  • Heat a skillet on medium-high heat and add oil to about ½ inch deep. Once the oil is hot reduce heat to medium-low and place crab cakes in and fry for 3-4 minutes flip and fry another 3 -4 minutes.
  • Remove crab cakes and drain on a paper towel or wire baking rack.
  • Serve with dill sauce and fresh lemon wedges.
  • In a small bowl mix the mayonnaise, sour cream, lemon juice, mustard, dill and mix until combined. Add salt and pepper to taste.

Nutrition Facts : Calories 290 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 15 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 853 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

LEMON DILL CRAB CAKE SAUCE



Lemon Dill Crab Cake Sauce image

Excellent on Paula Deen's Crab Cakes. Cooking time is sitting time for flavors to meld! As a note: This is also my spread for Turkey Burgers I just cut the buttermilk down to 1 Tbsp. My husband loves it! Also, the lemon and garlic amounts are up to you. We love garlic, so I usually add 2 cloves!

Provided by CABarbieQue

Categories     Low Protein

Time 1h5m

Yield 1 Cup, 4 serving(s)

Number Of Ingredients 7

1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 garlic clove, minced

Steps:

  • Combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

Nutrition Facts : Calories 238.1, Fat 19.8, SaturatedFat 3, Cholesterol 15.9, Sodium 434.7, Carbohydrate 15.5, Fiber 0.2, Sugar 4.6, Protein 1.1

CRAB CAKES WITH LEMON DILL SAUCE



Crab Cakes with Lemon Dill Sauce image

Yield serves 4

Number Of Ingredients 21

3 tablespoons butter
1 reen onion, finely chopped
2 tablespoons finely chopped red bell pepper
1 clove garlic, minced
3 tablespoons heavy cream
1 tablespoon Dijon mustard
Cayenne pepper
1 cup breadcrumbs
1 egg
1/2 teaspoon minced fresh parsley
1 pound white or claw crabmeat, picked free of any bits of shell
1/4 cup grated Parmesan
2 tablespoons vegetable oil
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill
1 tablespoon minced fresh parsley
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 small garlic clove, minced
(about 1 1/2 cups)

Steps:

  • Melt 1 tablespoon of the butter in a heavy skillet over medium heat. Sauté the onion, bell pepper, and garlic in the butter until the pepper is limp, about 3 minutes. Add the cream, mustard, and cayenne to taste, and mix well. Add 1/2 cup of the breadcrumbs, the egg, and the parsley, and mix well. Gently fold in the crabmeat.
  • Form the mixture into 8 patties, about 1/2 inch thick. Combine the remaining 1/2 cup breadcrumbs and the Parmesan in a bowl; pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.
  • Combine the oil and the remaining 2 tablespoons of butter in the skillet. Sauté the crab cakes in the hot oil-butter mixture for about 3 minutes on each side, or until golden brown. Or, place the crab cakes on a baking sheet, drizzle with the oil and butter mixture, and bake at 400 degrees for 7 to 10 minutes, turning once.
  • Spoon a dollop of Lemon Dill Sauce alongside each crab cake, and serve the remaining sauce separately.
  • Combine all the ingredients in a bowl and stir well. Refrigerate until chilled; the sauce will thicken as it chills.

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