Crab Cakes with Lemon-Dill Sauce

Total Time:
2 hr 37 min
Prep:
25 min
Inactive:
2 hr
Cook:
12 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • Lemon Dill Sauce:
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tablespoons chopped fresh dill leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 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 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
Directions

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 and 1/2 cup bread crumbs, to taste, 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 F oven.

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

Pairs Well With
Chardonnay

Rich, buttery white wine

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    This recipe is featured in:

    Wine 101