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:

  1. Melt 1 tablespoon butter in large skillet; sauté onion, garlic, and red pepper until wilted (about 2 minutes).
  2. Add cayenne, cream, and Dijon mustard. Cool slightly.
  3. Add beaten egg, basil, parsley, ½ cup breadcrumbs, and crab meat. Mix lightly. Mold into 16, two-inch-wide patties.
  4. Combine ½ cup remaining breadcrumbs and cheese in shallow dish. Roll patties in crumb and cheese mixture. Chill at least 1 hour.
  5. 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.