Paula Deen's Crab Cakes With Lemon-Dill Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These crab cakes are melt-in-your-mouth delicious! 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 peppers |
1 garlic clove, minced |
3 tablespoons heavy cream |
1 tablespoon dijon mustard |
1 egg |
1/2 teaspoon minced fresh parsley |
cayenne pepper |
1 cup breadcrumbs |
1/4 cup grated parmesan cheese |
1 lb crabmeat (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.
2. The sauce will thicken as it chills.
3. To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat.
4. Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes.
5. Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well.
6. Gently fold in the crabmeat.
7. Form the mixture into 8 patties, about 1/2-inch thick.
8. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan.
9. Pat this topping onto both sides of the patties.
10. Refrigerate until firm, about 2 hours.
11. Using a skillet, combine the oil and remaining 2 tablespoons of butter.
12. Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown.
13. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.
14. To serve, spoon a dollop of the lemon dill sauce along side each crab cake.
15. **Cook time doesn't include refrigeration of the crab cakes for approximately 2 hours to let them firm up.
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