Ingredients

Crab Cake Ingredients:

• 3 T. butter
• 1 green onion, finely chipped
• 1 clove garlic, pressed
• 2 T. red bell pepper, finely chopped
• Cayenne pepper to taste
• 3 T. heavy cream
• 1 T. Dijon mustard
• 1 egg, beaten
• 1 tsp. fresh basil, minced
• 1 tsp. fresh parsley, minced
• 1 c. bread crumbs
• 1 pound fresh lump crabmeat, picked over and cleaned
• ¼ c. Parmesan cheese
• 2 T. oil

Crab Cake Directions:

1. Melt 1 tablespoon butter in a large skillet.  Sauté onion, garlic and red pepper until wilted (about 2 minutes).  Add cayenne, cream and Dijon mustard.  Cool slightly.  Add beaten eggs, basil, parsley, ½ c. bread crumbs and crabmeat.  Mix lightly.  Mold into 16, 2-inch wide patties.
2. Combine ½ cup remaining bread crumbs and cheese in a shallow dish.  Roll patties in crumb and cheese mixture.  Chill at least 1 hour.  (Can be made earl in the day.)
3. Combine oil and remaining 2 tablespoons butter over moderate heat in large skillet.  Sauté crab cakes 3 minutes  on each side.
4. Serve with Lemon Dill Sauce