Best 6 Low Country Crab Cakes With Dill Sauce Recipes

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**Savory and Succulent: A Culinary Journey into the Realm of Low-Country Crab Cakes with Dill Sauce**

In the heart of the captivating Low-Country region, where the sea's embrace meets the land's bounty, a culinary masterpiece awaits – the Low-Country Crab Cakes with Dill Sauce. These delectable morsels, crafted with the freshest crab meat, aromatic herbs, and a hint of spice, embody the essence of coastal cuisine. Accompanied by a creamy and tangy dill sauce, these crab cakes promise an explosion of flavors that will tantalize your taste buds and leave you craving more.

**Recipe 1: Classic Low-Country Crab Cakes**

* Embark on a culinary adventure with this classic rendition of Low-Country Crab Cakes. Succulent crab meat, gently folded into a blend of bread crumbs, eggs, and zesty seasonings, forms the foundation of these golden-brown patties. Pan-fried to perfection, they exude a crispy exterior and a tender, flavorful interior that will transport you to the shores of the Low Country.

**Recipe 2: Gluten-Free Low-Country Crab Cakes**

* For those with dietary restrictions, this gluten-free variation of Low-Country Crab Cakes offers a delightful alternative. Almond flour and gluten-free bread crumbs replace traditional wheat-based ingredients, ensuring that everyone can savor the delectable flavors of these crab cakes. Enjoy the same crispy texture and succulent crab filling, without compromising on taste or satisfaction.

**Recipe 3: Dill Sauce – The Perfect Accompaniment**

* Elevate your crab cake experience with the delectable Dill Sauce. Fresh dill, mayonnaise, sour cream, and a touch of lemon juice come together to create a creamy and tangy sauce that complements the crab cakes perfectly. Drizzle it over the crab cakes or serve it on the side for dipping, and prepare to be amazed by the harmonious blend of flavors.

Here are our top 6 tried and tested recipes!

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.

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.

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

MINI CRAB CAKES WITH LEMON-DILL AIOLI



Mini Crab Cakes With Lemon-Dill Aioli image

I love a good crab cake! The sauce would also go great with shrimp instead of cocktail sauce. This recipe is from Pavilions.com. You can change the amount of bread crumbs to your liking.

Provided by MealPrepper

Categories     Crab

Time 30m

Yield 40 serving(s)

Number Of Ingredients 14

3/4 cup mayonnaise
2 teaspoons finely shredded lemon peel
4 teaspoons lemon juice
1 tablespoon fresh dill weed, minced
3 -4 garlic cloves, minced or pressed
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 large brown egg
1/8 teaspoon cayenne
3 cups fresh breadcrumbs
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green onion
4 (6 ounce) cans crabmeat, well drained

Steps:

  • 1. For aioli, in a small bowl combine mayonnaise, lemon peel and juice, dill, and garlic. Mix well, cover, and refrigerate until crab cakes are ready.
  • 2. For crab cakes, in a large bowl, combine mayonnaise, mustard, egg, cayenne, 1 cup bread crumbs, celery, red bell pepper, and green onion; mix well. Gently stir in crabmeat.
  • 3. Place remaining 2 cups bread crumbs in a shallow dish. Shape crab into small cakes (about 1 1/2-in. diameter); coat with bread crumbs, pressing gently to adhere.
  • 4. Place apart in two oiled 12- by- 17-in. rimmed baking pans. Bake in a 500° oven for 7 minutes, switch pan positions, and continue baking until golden brown, about 7 minutes longer. Serve hot with aioli.

Nutrition Facts : Calories 74.2, Fat 2.8, SaturatedFat 0.5, Cholesterol 14.1, Sodium 253.3, Carbohydrate 7.7, Fiber 0.4, Sugar 1, Protein 4.5

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.

Tips:

  • Use fresh crab meat for the best flavor. If you can't find fresh crab meat, frozen crab meat will work in a pinch.
  • Don't overmix the crab cakes. Overmixing will make them tough.
  • Gently fold the crab meat into the other ingredients. This will help to keep the crab cakes delicate.
  • Be careful not to overcrowd the pan when cooking the crab cakes. This will prevent them from cooking evenly.
  • Serve the crab cakes hot with your favorite dipping sauce.

Conclusion:

Low country crab cakes are a delicious and easy-to-make dish that is perfect for any occasion. Whether you're serving them at a party or a casual weeknight dinner, these crab cakes are sure to be a hit. The combination of fresh crab meat, flavorful spices, and creamy dill sauce makes these crab cakes irresistible. So next time you're looking for a seafood dish that is both delicious and easy to make, give these low country crab cakes a try. You won't be disappointed!

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