Crab Cakes with Lemon-Dill Sauce

Crab Cakes with Lemon-Dill Sauce
Serves 4
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  1. 1 cup mayonnaise
  2. 1/4 cup buttermilk
  3. 2 tablespoons chopped fresh dill leaves
  4. 1 tablespoon chopped fresh parsley leaves
  5. 1 tablespoon grated lemon zest
  6. 2 teaspoons fresh lemon juice
  7. 1 garlic clove, minced
Crab Cakes
  1. 3 tablespoons butter
  2. 1 green onion, finely chopped
  3. 2 tablespoons finely chopped red bell pepper
  4. 1 garlic clove, minced
  5. 3 tablespoons heavy cream
  6. 1 tablespoon Dijon mustard
  7. 1 egg
  8. 1/2 teaspoon minced fresh parsley
  9. Cayenne pepper
  10. 1 cup bread crumbs
  11. 1/4 cup grated Parmesan
  12. 1 pound white or claw crabmeat, picked free of any bits of shell
  13. 2 tablespoons vegetable oil
  1. 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.
  2. 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, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat.
  3. 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.
  4. 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 oven.
  5. To serve, spoon a dollop of the lemon dill sauce along side each crab cake.
Manassero Farms