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Crab Cakes With Lemon Dill Sauce Recipe

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This recipe for Crab Cakes With Lemon Dill Sauce is from The Boettcher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:
1 cup mayo
1/4 cup buttermilk
2 Tbsp chopped fresh dill leaves or 1 1/2 tsp dried dill
1 tbsp fresh parsle1 Tbls grated lemon zest
2 tsp fresh lemon juice

Crab Cakes:
3 Tbsp butter
1 green onion finely chopped or 1/4 cup chopped onion
2 tbsp red bell pepper
1 clove garlic minced
3 tbsp heavy cream
1 tbsp Dijon mustard
1 egg
1 tsp fresh parsley
Cayenne pepper(sprinkle)
1 cup bread crumbs
1/4 cup parm cheese
1 # crabmeat picked free of any shell
2 tbsp oil
Directions:
Directions:
Sauce"
Combine all ingredients in a bowl and stir well. Refrigerate until chilled.
Crab Cakes:
1. Melt 1 Tbsp of butter in heavy skillet over med heat Saute onion, pepper, and garlic until soft. Add cream, mustard, 1 egg, parsley, cayenne, and 1/2 cup bread crumbs. Mix well. Gently fold in the crabmeat.
2. Form into 8 patties about 1/2" thick. Combine remaining crumbs and parm cheese and pat into both sides of patties. Refrigerate until firm about 2 hours.
3. Combine oil and 2 tbsp of butter in a skillet on med heat. Saute patties on each side for 3 minutes. or until golden brown. These crab cakes can also be baked for 10 minutes in a 400 degree oven.
4. To serve spoon a dollop of lemon dill sauce along side of each crab cake.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
Garlic potatoes (in veg section) and a nice asparagus is good with this dish.

 

 

 

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