Crab Cakes with Lemon Dill Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1/2 cup(s) barbecue sauce |
1 cup(s) bread crumbs |
3 tablespoon(s) butter |
1/4 cup(s) buttermilk |
2 tablespoon(s) chopped fresh dill leaves |
1 tablespoon(s) chopped fresh parsley leaves |
crab cakes |
1 tablespoon(s) dijon mustard |
1 egg |
2 teaspoon(s) fresh lemon juice |
1 pound(s) fresh white or claw crab meat, picked free of any shell |
1 clove(s) garlic, minced |
1 clove(s) garlic, minced |
1 green onion, finely chopped |
3 tablespoon(s) half-and-half |
lemon dill sauce |
1 cup(s) mayonnaise |
1/2 teaspoon(s) minced fresh parsley |
2 tablespoon(s) peanut oil |
Directions:
1. For the crab cakes, melt butter in a heavy skillet over medium heat. Saute onion and garlic until limp, about 3 minutes. Place in a bowl and add bread crumbs, mustard, egg, parsley, barbecue sauce and half-and-half. Mix well. Fold in crab meat.
2. Shape crab mixture into 6 patties, each about 1/2 inch thick. Heat oil in large skillet over medium heat, and cook patties until brown on both sides.
3. For the lemon dill sauce, combine mayonnaise, buttermilk, dill, parsley, lemon juice and garlic in a bowl until well mixed. Refrigerate until chilled. Sauce will thicken as it chills.
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