Crab Cakes With Lemon-Dill Sauce

Recipe Ingredients

		Lemon Dill Sauce
1 cup	237ml	Mayonnaise
1/4 cup	59ml	Buttermilk
2 tablespoons	30ml	Chopped fresh dill leaves
1 tablespoon	15ml	Chopped fresh parsley leaves
1 tablespoon	15ml	Grated lemon zest
2 teaspoons	10ml	Fresh lemon juice
1		Garlic clove - minced
		Crab Cakes
3 tablespoons	45ml	Butter
1		Green onion - finely chopped
2 tablespoons	30ml	Finely-chopped red bell pepper
1		Garlic clove - minced
3 tablespoons	45ml	Heavy cream
1 tablespoon	15ml	Dijon mustard
1		Egg
1/2 teaspoon	2.5ml	Minced fresh parsley
		Cayenne pepper - to taste
1 cup	146g / 5.1oz	Bread crumbs
1/4 cup	59ml	Grated Parmesan
1 lb	454g / 16oz	White or claw crabmeat - picked free of any
		Bits of shell
2 tablespoons	30ml	Vegetable oil

Recipe Instructions

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. Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, parsley, cayenne pepper to taste, and 1/2 cup bread crumbs, and mix well. Gently fold in the crabmeat.

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.

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 oven.

To serve, spoon a dollop of the lemon dill sauce along side each crab cake.

This recipe yields 4 servings.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1A21) - from the TV FOOD NETWORK

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