Crab Cakes with Lemon DIll Sauce

By Floridaberry

Ingredients

• Lemon Dill Sauce Ingredients:
• 3 tablespoons butter, divided
• 1 green onion, finely chopped
• 2 tablespoons finely chopped red bell pepper
• 1 clove garlic, minced
• 3 tablespoons heavy cream
• 1 tablespoon Dijon mustard
• Cayenne pepper
• 1 cup bread crumbs, divided
• 1 large egg
• 1/2 teaspoon minced fresh parsely
• 1 pound white or claw crabmeat, picked free of any bits of shell
• 1/4 cup grated Parmesan cheese
• 2 tablespoons vegetable oil
• Lemon Dill Sauce
• 1 cup mayonnaise
• 1/4 cup butttermilk
• 2 tablespoons chopped fresh dill
• 1 tablespoon minced fresh parsley
• 1 tablespoon grated lemon zest
• 2 teaspoons fresh lemon juice
• 1 small garlic clove, minced
• Spicy Cocktail Sauce ingredients:
• 1 cup ketchup
• 3 tablespoons fresh lemon juice
• 2 to 3 tablespoons prepared horseradish
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon hot sauce, or to taste

Preparation

Step 1

Melt 1 tablespoon butter in a heavy skillet over medium heat. Add onion, bell pepper, and garlic and cook 3 minutes. Add cream, mustard, and cayenne to taste, and mix well. Add 1/2 cup of bread crumbs, egg and parsley, mixing well. Gently fold in crabmeat. Form mixture into 8, 1/2-inch thick patties. Combine remaining 1/2 cup breadcrumbs and Parmesan in a bowl; pat this topping onto both sides of patties. Refrigerate until firm, about 2 hours.

Combine oil and remaining 2 tablespoons of butter in skillet. Cook crab cakes, over medium heat, in hot oil-butter mixture for about 3 minutes per side, or until golden brown. Or, place crab cakes on a baking sheet, drizzle with oil and butter mixture and bake at 400 degrees for 7 to 10 minutes, turning once.

Spoon a dollop of Lemon Dill Sauce alongside each crab cake, and serve remaining sauce separately.

Lemon Dill Sauce Directions:

In a small bowl, combine all ingredients; stir well. Refrigerate until chilled; the sauce will thicken as it chills.

Spicy Cocktail Sauce:

In a small bowl, combine ketchup, lemon juice,horseradish, Worcestershire sauce, and hot sauce. Stir until well blended. Store covered in refrigerator for at least 2 hours before serving.