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Crab Cakes With Lemon Dill Sauce Recipe

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This recipe for Crab Cakes With Lemon Dill Sauce, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Renee Davis


3 tbsp. butter
1 clove garlic, crushed
3 tbsp. heavy cream
Cayenne pepper to taste
1 egg, beaten
1 tsp. parsley
1 lb. lump crab meat or 3 cans crab meat
1 green onion
1 tbsp. Dijon mustard
1/2 tsp. dried basil
1 cup bread crumbs
1/4 cup Parmesan cheese
2 tbsp. olive oil
3/4 cup mayonnaise
1 tbsp. dried dill
1 clove garlic, crushed 1/2 cup buttermilk or milk
1 tbsp. parsley
1 tbsp. grated lemon peel

Melt 1 tbsp. of butter in large skillet & saute finely chopped onion, pepper and garlic (about 2 minutes). Add cayenne, cream and Dijon. Cool slightly. Add beaten egg, basil, parsley, 1/2 cup bread crmbs and crabmeat. Mix lightly. Mold into 16 2-inch wide patties. Combine 1/2 cup breadcrumbs and parmesan cheese in shallow dish. Roll patties in crumb mixture. Chill at least 1 hour (can be made early in day). Combine oil and remaining 2 tbsp. butter over moderate heat in large skillet. Saute crab cakes for 3 minutes on each side. Serve with Lemon Dill Sauce.
Sauce: Combine all ingredients in medium bowl and chill until mixture thickens

Number Of Servings:
Number Of Servings:
16 cakes




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