Ingredients: |
Ingredients: Lemon Dill Sauce:
1 c. mayonnaise
1/4 c. buttermilk
2 T. chopped fresh dill leaves
1 T. chopped fresh parsley leaves
1 T. grated lemon zest
2 tsp. fresh lemon juice
1 garlic clove, minced
Crab Cakes:
3 T. butter
1 green onion, finely chopped
2 T. finely chopped red bell pepper
1 garlic clove, minced
3 T. heavy cream
1 T. Dijon mustard
1 egg
1/2 T. minced fresh parsley
Cayenne pepper
1 c. bread crumbs
1/4 c. grated Parmesan
1 lb. white or claw crab meat, picked free of any bits of shell
2 T. vegetable oil
|
Directions: |
Directions: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 T. of butter in a heavy skillet over medium heat. Sauté 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 crab meat.
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 degree F oven. To serve, spoon a dollop of the lemon dill sauce along side each crab cake. |
This recipe for Crab Cakes with Lemon Dill Sauce is from