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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2 thoughts on “Crab Cakes with Lemon-Dill Sauce

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