Crab cakes with lemon dill sauce

Jul 27, 2010 2 min read

Ingredients:

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. white or claw crab meat, free of shells

1/4 c. grated parmesan cheese

2 Tbsp. vegetable oil

Lemon dill sauce

How to:

Melt one tablespoon of butter in a heavy skillet over medium heat. Add the onion, bell pepper and garlic and cook three minutes. Add the cream, mustard and cayenne to taste and mix well. Add one half cup of the bread crumbs, the egg and parsley, mixing well. Gently fold in the crab meat. Form the mixture into one half inch patties. Combine the rest of the bread crumbs and parmesan cheese in a bowl. Pat this mixture topping on both sides of the patties. Refrigerate the patties until they are firm, about two hours.

Combine the oil and remaining two tablespoons of butter in a skillet. Cook the crab cakes over medium heat in hot oil/butter mixture for about three minutes per side or until golden brown.

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

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

Lemon dill sauce

Ingredients:

1 c. mayonnaise

1/4 c. buttermilk

2 Tbsp. chopped fresh dill

1 Tbsp. minced fresh parsley

1 Tbsp.. grated lemon zest

2 tsp. fresh lemon juice

1 sm. clove garlic, minced

How to:

In a small bowl, combine all ingredients and stir well. refrigerate to chill. The sauce will thicken as it chills.