Crab Cakes with Lemon-Dill Sauce (Paula Deen) |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Ingredients:
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 |
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:
1. 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.
2. 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.
3. 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.
4. 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.
5. To serve, spoon a dollop of the lemon dill sauce along side each crab cake.
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