INGREDIENTS 1x2x3x
Lemon Dill Sauce
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tbsp fresh dill leaves chopped
- 1 tbsp fresh parsley leaves chopped
- 1 tbsp lemon zest grated
- 2 teaspoons lemon juice fresh
- 1 clove garlic minced
Crab Cakes
- 3 tbsp butter
- 1 green onion finely chopped
- 2 tbsp red bell pepper finely chopped
- 1 clove garlic minced
- 3 tbsp heavy cream
- 1 tbsp Dijon mustard
- 1 egg
- 1/2 tsp fresh parsley minced
- cayenne pepper
- 1 cup bread crumbs
- 1/4 cup parmesan grated
- 1 lb white or claw crabmeat
- 2 tbsp vegetable oil
INSTRUCTIONS
Sauce
- 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
Crab Cakes
- To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat.
- Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes.
- Add the cream, mustard, egg, parsley, cayenne pepper and 1/2 cup of bread crumbs and mix well.
- Gently fold in the crabmeat.
- 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 F over.
- To serve, spoon a dollop of the lemon dill sauce along each side of the crab cake.
