Crab Cakes with Lemon and Dill Sauce

April 6, 2017

Ingredients:

Lemon Dill Sauce:

Mayonnaise-1 cup                                                                                             Buttermilk-1/4 cup

Chopped fresh dill-2 Tablespoons                                                                        Chopped fresh parsley-1 Tablespoon

Grated lemon zest-1 Tablespoon                                                                         Fresh lemon juice-2 teaspoons

Garlic-1 clove minced

Crab Cakes

Butter-3 Tablespoons                                                                              Green onions, finely chopped-2 Tablespoons

Garlic clove, minced-1                                                                             Heavy cream-3 Tablespoons

Dijon mustard-1 Tablespoon                                                                     Large fresh egg-1

Minced fresh parsley-1/2 teaspoon                                                           Cayenne pepper-1 pinch

Bread crumbs-1 cup                                                                                Grated parmesan-1/4 cup

Lumb crab meat-1 pound

Directions:

To make the sauce, combine all of the ingredients in a bowl and stir well.  Refrigerate until chilled.  The sauce will be thickened as it chills

To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skilled over medium heat.  Saute 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.  Saute 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 oven.

To serve, spoon a dollop of the lemon dill sauce along side each crab cake.   Enjoy!!