Crab Cakes with Lemon-Dill Sauce

What I made a year ago on this day: Strawberry Shortcake

Roasted asparagus wrapped in prosciutto

Potato cups in muffin tins

Mexican Meatloaf

Recipe

Lemon Dill Sauce:
1 cup mayonnaise
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1/4 cup buttermilk
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2 tablespoons chopped fresh dill leaves
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1 tablespoon chopped fresh parsley leaves
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1 tablespoon grated lemon zest
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2 teaspoons fresh lemon juice
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1 garlic clove, minced
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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 bread crumbs
1/4 cup grated Parmesan
1 pound white or claw crabmeat, picked free of any bits of shell
2 tablespoons vegetable oil

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To make the sauce, combine all of the ingredients in a bowl and stir well.
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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.
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Saute the onion, bell pepper, and garlic until the pepper
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is limp, approximately 3 minutes.
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Add the cream,
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mustard,
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1 egg,
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parsley, cayenne pepper
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and 1/2 cup bread crumbs, to taste,
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and mix well. Gently fold in the crabmeat.
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Form the mixture into 8 patties,
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about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan.
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Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.

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Using a skillet, combine the oil and remaining 2 tablespoons of butter. Saute the crab cakes in the hot oil-butter
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mixture for approximately 3 minutes on each side or until golden brown.
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These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.

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

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Creole seasoned slow roasted chicken

Just made this chicken up, had these two items
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in my “pantry”. See I don’t really have a pantry. I have this one shelf above the washer and dryer to store my can goods and dried foods in. So my pantry I guess is what you could call it…

So I had these two items in the pantry from my #1 food blog fan Lori and I decided to use them together.

The one on the left is a meat injector, and I have never used a meat injector so I was real excited to try it with a whole chicken.

So I got a whole chicken, 4-5 pounder one. Washed and dried off and place it in a roasting pan

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so get your injector
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and inject your meat… I injected the marinade in the breast meat, legs, everywhere and anywhere I could poke that needle and inject the goodness into the bird

and then I coated the outside of the chicken with the creole seasoning. Be very generous with this stuff…I turned the chicken over and sprinkled it on its underside and on the top some more and just everywhere I could coat

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cook, low and slow at 275 for 4-5 hours or until internal temperature is 165 degrees
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then the last 10 minutes I turned the oven up to 375 degrees to really crisp up the skin on the chicken and get a nice color
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Dinner is served!

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