Crab Cakes with Lemon-Dill Sauce
Filed under
Seafood
Prep: 25 min | Cook: 12 min | Servings: 4
Recipe courtesy Paula Deen. They can also be baked 7 to 10 minutes at 400 degrees F.
Inactive prep: 2 hours.
Ingredients
- 1 cup Mayonnaise, for the sauce
- 1/4 cup Buttermilk, for the sauce
- 2 tbsp Dill, fresh leaves, chopped, for the sauce
- 1 tbsp Parsley, fresh leaves, chopped, for the sauce
- 1 tbsp Lemon zest, grated, for the sauce
- 2 tsp Lemon juice, fresh, for the sauce
- 1 clove Garlic, minced, for the sauce
- 3 tbsp Butter, divided
- 1 Green onion, finely chopped
- 2 tbsp Red bell pepper, finely chopped
- 1 clove Garlic, minced
- 3 tbsp Heavy cream
- 1 tbsp Dijon mustard
- 1 Egg
- 1/2 tsp Parsley, fresh, minced
- Cayenne pepper
- 1 cup Bread crumbs, divided
- 1/4 cup Parmesan, grated
- 1 lb Crab, white or claw crabmeat, picked free of shell
- 2 tbsp Vegetable oil
Directions
- For the sauce: combine all the sauce ingredients and refrigerate until chilled. It thickens as it chills.
- Melt 1 tablespoon butter in a heavy skillet over medium heat and saute the onion, bell pepper and garlic until the pepper is limp, about 3 minutes.
- Mix in the cream, mustard, egg, parsley, cayenne and 1/2 cup bread crumbs. Gently fold in the crabmeat.
- Form 8 patties about 1/2 inch thick. Mix the remaining 1/2 cup bread crumbs with the Parmesan and pat onto both sides. Refrigerate until firm, about 2 hours.
- Heat the oil and remaining 2 tablespoons butter in a skillet and saute the crab cakes about 3 minutes per side, until golden. Serve with a dollop of the sauce.