Best Low Country Crab Cakes With Dill Sauce Recipes

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LOW COUNTRY CRAB CAKES



Low Country Crab Cakes image

Provided by Kardea Brown

Time 1h35m

Yield 6 servings

Number Of Ingredients 15

1 large egg, lightly beaten
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons seafood seasoning, such as Old Bay
20 butter crackers, such as Ritz, crushed (about 2 1/2 cups crumbs)
1 pound fresh jumbo lump crabmeat, picked for shells
Vegetable oil, for frying
Remoulade, recipe follows
1 cup mayonnaise
1/4 cup ketchup
2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
1 tablespoon lemon juice
1 tablespoon chopped fresh chives

Steps:

  • Mix together the egg, mayonnaise, mustard, Worcestershire sauce and seafood seasoning in a bowl. Fold in the cracker crumbs and crabmeat until just combined, being careful not to break up the crab too much. Shape the mixture into six 2- to 2 1/2-inch patties, trying to make straight sides and flat bottoms. Cover and refrigerate until firm, about 1 hour.
  • Preheat the oven to 200 degrees F.
  • Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add cakes in batches, making sure not to overcrowd the pan. Cook until golden brown, 2 to 3 minutes on each side. Remove the crab cakes to a plate or platter and repeat with the remaining crab cakes, adding more oil if needed. Hold in the warm oven until ready to serve. Serve warm with remoulade.
  • Mix mayonnaise, ketchup, mustard, horseradish, lemon juice and chives in a bowl until combined.

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

MINI CRAB CAKES WITH MUSTARD CREME FRAICHE



Mini Crab Cakes with Mustard Creme Fraiche image

Provided by Valerie Bertinelli

Categories     main-dish

Time 50m

Yield 15 mini crab cakes

Number Of Ingredients 16

1/4 cup creme fraiche
1 tablespoon whole-grain mustard
1 teaspoon Dijon Mustard
1/8 teaspoon seafood seasoning, such as Old Bay
2 slices white sandwich bread
1 pound jumbo lump crabmeat, picked through for bits of shell
1/4 cup mayonnaise
1 tablespoon lemon zest, plus lemon wedges, for serving
1 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning, such as Old Bay
1/8 teaspoon cayenne pepper
2 scallions, finely chopped
Kosher salt and freshly ground black pepper
1 large egg, beaten
3 tablespoons unsalted butter
1 tablespoon chopped chives, for garnish

Steps:

  • For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve.
  • For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set.
  • Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side.
  • Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.

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.

LOW COUNTRY CRAB CAKES WITH DILL SAUCE



LOW COUNTRY CRAB CAKES WITH DILL SAUCE image

Categories     Fish

Yield 2 people

Number Of Ingredients 7

1 pound lump backfin crab meat 1 teaspoon dry mustard
1 small onion, minced 1 egg slightly beaten
2 tablespoons dry bread crumbs 4 tablespoons mayonnaise
½ to 1 teaspoon salt Flour for dusting
1 teaspoon freshly ground pepper Bacon fat (can substitute vegetable oil)
Food Masters Dill Delight Dressing 1 bottle (from www.dinnisselect.com)
NOTE: Since the sauce is the key to giving the fresh clean taste of dill, do not substitute the brand of sauces

Steps:

  • Pick the crab meat, removing all shell and hard pieces, but be careful not to break up the crab meat too much. In a bowl mix together the crab meat, minced onion, bread crumbs, salt, pepper, mustard, egg, and mayonnaise. Fold gently in your hand, being careful not to compress the cake too much. It should just hold together. Dust with flour and fry slowly in bacon fat or vegetable oil until golden brown. Top with Food Masters Dill Delight dressing and serve.

GRILLED BEEF FILET WITH CRAB CAKES AND CARAMELIZED ONION SAUCE



Grilled Beef Filet With Crab Cakes and Caramelized Onion Sauce image

This is a lovely combination of crab and beef filet. The flavors blend together well and was a real treat tonight. You can certainly use fresh crab, but all I had was the canned, but it turned out well anyway, IMHO. Hope you will give it a try.

Provided by Nimz_

Categories     Crab

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 13

2 (6 -8 ounce) filet of beef, about 6-8 oz. each and 1 1/2 inch thick
1 -2 tablespoon extra virgin olive oil
kosher salt & freshly ground black pepper
2 (6 ounce) cans white crabmeat, drained (or lump crab meat)
1/4 cup Italian breadcrumbs
1 large egg
1/2-3/4 teaspoon Old Bay Seasoning
vegetable oil, for frying the crab cake
1 tablespoon butter
1 small onion, sliced thin
1 cup heavy cream
1 pinch salt & pepper, to taste
1 pinch cayenne pepper (optional)

Steps:

  • Bring the filets to room temperature and brush with the olive oil.
  • Sprinkle with the salt and pepper.
  • In a small bowl, mix the crab meat, breadcrumbs, Old Bay Seasoning and egg.
  • Make 2 crab cakes and refrigerate for 30 minutes.
  • Melt butter in a medium sauce pan over medium high heat.
  • Add sliced onion and sautée until the onions are nice and brown, about 20 minutes.
  • Add the cream and let this simmer until it reduces by half, about 20-30 minutes.
  • Season the sauce with salt and pepper and a little cayenne pepper if using.
  • Heat grill to high heat.
  • Coat the grade with vegetable oil.
  • Grill steaks on high for about 5 minutes on each side or to your desired doneness.
  • Let stand 5 minutes before serving.
  • Meanwhile, in a medium skillet add enough vegetable oil to fry crab cake over medium high heat (be sure your oil is hot before adding the cakes).
  • Cook the crab cakes for about 5-6 minutes on each side or until golden brown.
  • For assembly top each steak with a crab cake and coat with the onion sauce.

Nutrition Facts : Calories 771.1, Fat 60.8, SaturatedFat 33.1, Cholesterol 342.8, Sodium 1818, Carbohydrate 17.1, Fiber 1.3, Sugar 2.6, Protein 39.2

CRAB CAKES WITH DILL MAYONNAISE



Crab cakes with dill mayonnaise image

Little fish favourites, perfect for dipping at parties or as a smart starter

Provided by James Martin

Categories     Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 11

250g potatoes , diced
300g white crabmeat
1 tbsp capers , drained and finely chopped
2 spring onions , finely chopped
zest and juice 1 lemon , plus extra wedges to serve
small bunch dill , finely chopped
4 tbsp good-quality mayonnaise
2 tbsp plain flour
1 egg , lightly beaten
85g dried breadcrumbs
sunflower oil , for shallow frying

Steps:

  • Boil the potatoes in a large pan of salted water for about 15 mins, drain, then return to the pan and leave to steam dry for about 5 mins. Mash, then leave to cool.
  • In a large bowl mix the crabmeat, capers, spring onions, lemon zest and half the juice with half the dill. Stir in the mashed potato with some seasoning, then shape into 12 neat round patties. Transfer these to a plate and put in the fridge for 20 mins to firm up.
  • To make the dill mayonnaise, mix the mayo with the remaining lemon juice and dill. Put this in the fridge for later.
  • Put the flour, egg and breadcrumbs on 3 separate plates. Dust the crab cakes all over with the flour, then dip into the egg and finally coat with breadcrumbs.
  • Add enough sunflower oil to a shallow frying pan to come about 1cm up the side. Heat the oil, then carefully slide the crab cakes in; you might have to do this in batches. Cook for about 3 mins on each side until they are crisp and golden. Drain on kitchen paper. At this point you can pop the crab cakes into the oven to keep warm - or serve right away with dill mayonnaise and extra lemon wedges.

Nutrition Facts : Calories 448 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.65 milligram of sodium

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