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Catch ‘em & Cook ‘em

Crab cakes with lemon dill sauce

July 9, 2013
Capt. Dick May , Pine Island Eagle


3 Tbsp. butter - divided

1 Green onion - finely chopped

2 Tbsp. red bell pepper - finely chopped

1 clove garlic - minced

3 Tbsp. heavy cream

1 Tbsp. Dijon mustard

Cayenne pepper

1 C. bread crumbs - divided

1 Lg. egg

1/2 tsp. minced fresh Parsley

1 Lb. claw crab meat - free of shells

1/2 C. grated Parmesan cheese

2 Tbsp. vegetable oil

Lemon dill sauce

How to:

1. Melt 1 Tbsp. butter in a heavy skillet over medium heat.

2. Add onion, bell pepper and garlic and cook for 3 minutes.

3. Add cream, mustard and cayenne to taste, and mix well.

4. Add 1/2 C. of bread crumbs, egg and parsley, mixing well.

5. Gently fold in crabmeat. Form mixture into m 1/2-inch thick patties.

6. Combine remaining 1/2 C. bread crumbs and Parmesan in a bowl.

7. Pat this topping onto both sides of patties.

8. Refrigerate until firm, about 2 hours.

9. Combine oil and remaining 2 Tbsp. of butter in a skillet.

10. Cook crab cakes, over medium heat, in hot oil-butter mixture for about 3 minutes per side, or until golden brown.

11. Or place crab cakes on a baking sheet, drizzle with oil and butter mixture and bake at 400 degrees for 7 to 10 minutes, turning once.

12. Spoon a dollop of lemon dill sauce alongside each crab cake and serve remaining sauce separately.

Lemon dill sauce


1 C. mayonnaise

Y4 C. buttermilk

2 Tbsp. chopped fresh dill

1 Tbsp. minced fresh parsley

1 Tbsp. grated lemon zest

2 tsp, fresh lemon juice

1 small clove garlic - minced

How to:

1. In a small bowl, combine all ingredients and stir well.

2. Refrigerate until chilled.

3. The sauce will thicken as it chills.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.



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