Cape Fear Crab Cakes with Lemon Dill Sauce
Recipe by "Dining by Fireflies" cookbook
Serves 8
Ingredients
For Crab Cakes
- 3 T. butter
- 1 green onion, finely chopped
- 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 t. fresh basil, minced
- 1 t. fresh parsley, minced
- 1 c. breadcrumbs
- 1-pound fresh lump crabmeat, picked over and cleaned
- ¼ c. Parmesan cheese
- 2 T. oil
For Lemon Dill Sauce
- ¾ c. mayonnaise
- ½ c. buttermilk
- 2 T. fresh dill, chopped
- 1 T. parsley, minced
- 2 t. fresh lemon juice
- 1 T. lemon peel, grated
- 1 clove garlic, pressed
Instructions
For Crab Cakes:
- Melt 1 tablespoon butter in large skillet; sauté onion, garlic, and red pepper until wilted (about 2 minutes).
- Add cayenne, cream, and Dijon mustard. Cool slightly.
- Add beaten egg, basil, parsley, ½ cup breadcrumbs, and crab meat. Mix lightly. Mold into 16, two-inch-wide patties.
- Combine ½ cup remaining breadcrumbs and cheese in shallow dish. Roll patties in crumb and cheese mixture. Chill at least 1 hour.
- Combine oil and remaining 2 tablespoons butter in large skillet over medium heat. Sauté crab cakes 3 minutes on each side. Serve with Lemon Dill Sauce.
For Lemon Dill Sauce:
Combine all ingredients in medium bowl. Chill until mixture thickens.