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.