CRAB CAKES WITH LEMON DILL SAUCE

By gaster16

Ingredients

• LEMON DILL SAUCE:
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 2 tablespoons chopped fresh dill leaves
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon grated lemon zest
• 2 teaspoons fresh lemon juice
• 1 garlic clove minced
• CRAB CAKES: 3 tablespoons butter
• 1 green onion finely chopped
• 2 tablespoons finely chopped red bell pepper
• 1 garlic clove minced
• 3 tablespoons heavy cream
• 1 tablespoon dijon mustard
• 1 egg
• 1/2 teaspoon minced fresh parsley
• cayenne pepper
• 1 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 lb. crabmeat,
• 2 tablespoons vegetable oil

Preparation

Step 1

LEMON DILL SAUCE:

Combine all the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

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, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in crabmeat.

Form the mixture into 8 patties, about 1/2” 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. Crab cakes can be baked in the oven for 7-10 minutes at 400 degrees.