Deen-Crab Cakes with Dill Sauce
Source of Recipe
net
List of Ingredients
Crab Cakes with Dill Sauce
Lemon Dill Sauce:
1 cup mayonnaise
� cup buttermilk
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
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 red bell pepper, finely chopped
1 garlic clove, minced
3 tablespoons heavy cream
1 tablespoon Dijon mustard
Cayenne pepper
1 cup bread crumbs
1 egg
� teaspoon fresh parsley, minced
1 pound white or claw crabmeat, picked free of any bits of shell
� cup grated parmesan
2 tablespoons vegetable
Recipe
Crab Cakes with Dill 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.
To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Saut� the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes.. Add the cream, mustard, cayenne pepper to taste, and mix well. Gently fold in the crabmeat.
Form the mixture into 8 patties, about � inch thick. In a mixing bowl, combine the � 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. Saut� 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 oven.
To serve, spoon a dollop of the lemon dill sauce along side each crab cake.
Yield: 4 servings
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