Paula Deen Crab Cakes with Lemon-Dill Sauce

Paula Deen crab cakes with lemon-dill sauce are an easy appetizer made with lump crabmeat, Parmesan breadcrumbs and a chilled buttermilk dill sauce, ready in 2 hours 30 minutes. These make-ahead crab cakes fit game day, holiday table spreads and Sunday dinner, since the patties chill before they hit the skillet.

Let the patties chill for the full 2 hours, because that rest firms up the crab and breadcrumb mixture so it holds together. Skip it and the cakes can crumble apart the moment they hit the hot skillet.

Paula folds the crabmeat in gently and pats a Parmesan breadcrumb coating on both sides, so the outside turns crisp and golden while the inside stays tender. She also stirs the sauce together first, which gives it time to chill and thicken while you shape the patties.

Paula Deen Crab Cakes with Lemon-Dill Sauce

0.0 from 0 votes

Course: AppetizerCuisine: American, SouthernDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

520

kcal

Sweet lump crab is bound with sautéed pepper, cream and mustard, then crusted in Parmesan breadcrumbs. They fry up crisp and golden outside and stay tender inside, with a cool, tangy dill sauce on the side.

Ingredients

• 2 tablespoons finely chopped red bell pepper
  

• 1/4 cup grated Parmesan cheese
  

• 2 tablespoons Vegetable oil
  

• 1 lb crabmeat, picked free of any bits of shell
  

• 1/2 teaspoon minced fresh parsley, plus 1 tablespoon chopped for sauce
  

• 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
  

Directions

• Make the sauce: Combine 1 cup mayonnaise, 1/4 cup buttermilk, 2 tablespoons dill, 1 tablespoon parsley, 1 tablespoon lemon zest and 2 teaspoons lemon juice in a bowl. Add 1 clove garlic and stir well, then refrigerate until chilled, since the sauce thickens as it sits.
• Sauté the vegetables: Melt 1 tablespoon butter in a heavy skillet over medium heat. Then sauté the green onion, red bell pepper and 1 clove garlic for about 3 minutes, until the pepper goes limp.
• Mix the crab cake base: Add the heavy cream, Dijon mustard, egg, 1/2 teaspoon parsley, cayenne pepper and 1/2 cup breadcrumbs to the skillet and mix well. Gently fold in the crabmeat so the lumps stay mostly whole.
• Form the patties: Shape the mixture into 8 patties about 1/2 inch thick. Mix the remaining 1/2 cup breadcrumbs with the Parmesan in a bowl, then pat this topping onto both sides of each patty.
• Chill the crab cakes: Refrigerate the patties for about 2 hours, until firm. That rest helps them hold together once they hit the pan.
• Pan-fry until golden: Combine the vegetable oil and the remaining 2 tablespoons butter in a skillet over medium heat. Sauté the crab cakes for about 3 minutes on each side, until golden brown, or bake them for 7 to 10 minutes in a 400°F oven.
• Serve with sauce: Spoon a dollop of the chilled lemon-dill sauce alongside each crab cake. A lemon wedge on the plate is a nice finishing touch.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Winco slotted fish spatula, Pyrex 3-piece glass mixing bowl set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I bake these crab cakes instead of frying them?

Yes, the recipe says you can bake them for 7 to 10 minutes in a 400°F oven. Baking gives you a lighter cake, though pan-frying in the oil and butter mixture gets you the crispier golden crust.

How far ahead can I make the crab cakes and the sauce?

The patties need about 2 hours in the fridge before cooking anyway, so you can shape them earlier in the day. The sauce also thickens as it chills, which makes it a good make-ahead step.

Can I use a different kind of crabmeat?

Lump crabmeat gives you the best texture, but any fresh picked crabmeat will work. Whatever you use, check it carefully for stray bits of shell before folding it in.

What can I use if I don't have buttermilk for the sauce?

Stirring a little lemon juice into regular milk and letting it sit for a few minutes makes a decent stand-in. The sauce will still thicken as it chills.

Why are my crab cakes falling apart in the pan?

Skipping the 2-hour chill is the most common cause, since the cold firms up the egg and breadcrumb binder. Handling the mixture too roughly or making the patties much thicker than 1/2 inch can also make them break.