Crab Cakes with Dill Sauce

by

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.