18 October 2009

Crab Cakes with Lemon-Dill Sauce

This was my first attempt at making crab cakes and I think it was a success thanks to Paula Deen's recipe!  Actually, what made it a HUGE success was the lemon-dill sauce.  If you make these crab cakes, I highly suggest making the sauce too.  There is something about the creamy tang that just makes it so enjoyable.  Let me know how your crab cakes turn out!


Crab Cakes with Lemon-Dill Sauce
(Courtesy of Paula's Home Cooking)
Yield: 4 Servings

Lemon-Dill Sauce:
1 C. Mayonnaise
1/4 C. Buttermilk
2 Tbsp. Fresh Dill, chopped
1 Tbsp. Fresh Parsley, chopped
1 Tbsp. Lemon Zest
2 tsp. Lemon Juice, freshly squeezed
1 Garlic Clove, minced

Crab Cakes:
3 Tbsp. Butter
2 Green Onion, finely chopped
2 Tbsp. Red Bell Pepper, finely chopped
1 Garlic Clove, minced
3 Tbsp. Heavy Cream
1 Tbsp. Dijon Mustard
1 Egg
1/2 tsp. Fresh Parsley, minced
A Dash of Cayenne Pepper
1 C. Bread Crumbs, divided
1/4 C. Parmesan Cheese, grated
1 Pound White or Claw Crabmeat, picked free of shells
2 Tbsp. Vegetable Oil

To make the sauce, combine all of the ingredients in a bowl and stir well.  Refrigerate until chilled.  (Sauce will thicken as it chills - don't worry).  

To prepare the crab cakes, melt 1 Tbsp. of butter in a heavy skillet over medium heat.  Saute the onion, bell pepper, and garlic for 3 minutes.  Remove from heat and add the cream, mustard, 1 egg, parsley, cayenne pepper, and 1/2 C. of the bread crumbs.; mix well.  Gently fold in the crabmeat. 

Form the mixture into 8 small patties (about 1/2-inch thick).  In a mixing bowl, combine the remaining 1/2 C. of bread crumbs with the grated Parmesan.  Pat this topping onto both sides of the patties.  Refrigerate crab cakes until firm (at least 2 hours).

Using a skillet, combine the oil and remaining 2 Tbsp. of butter.  Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown.  (Note: these crab cakes can also be baked for 15 to 18 minutes in a 400F degree oven).  To serve, spoon a dollop of the lemon-dill sauce on each crab cake. 

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