Fresh Lump Crab Cakes with Lemon Dill Sauce

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1 pound fresh lump crabmeat

1 tablespoon butter

1 clove garlic, minced

1 scallion, finely chopped

2 tablespoons finely chopped bell pepper

3 tablespoons whipping cream

1 tablespoon dijon mustard

cayenne to taste

1 egg, beaten

1 teaspoon each minced fresh basil and parsley

1 cup fine dry bread crumbs

1/4 cup grated parmesan cheese

2 tablespoons each butter and vegetable oil

Flake the crab meat and remove bits of shell and cartilage.  Melt 1 tablespoon butter in a large skillet.  Add the garlic, scallion and red pepper.  Saute for 2 minutes or until tender.  Stir in the whipping cream, mustard, and cayenne.  Remove from the heat.  Let stand until slightly cool.  Add the egg, basil, parsley, 1/2 cup of the bread crumbs and the crab meat and mix lightly.  Shape into 16 patties 2 inches in diameter.  Mix the remaining 1/2 cup bread crumbs and parmesan cheese in a shallow dish.  Dredge the patties in the crumb mixture until coated.  Place on a platter.  Chill, covered, for 1 hour or longer.  Melt 2 tablespoons butter and oil in a large skillet over medium heat.  Add the patties and fry for 3 minutes on each side or until golden brown.  Drain in paper towels.  Serve with Lemon Dill Sauce

Lemon Dill Sauce

3/4 cup mayonnaise

1/2 cup buttermilk

1 clove of garlic, minced

2 tablespoons chopped fresh dillweed

1 tablespoon chopped fresh parsley

1 tablespoon grated lemon peel

2 teaspoons fresh lemon juice

Blend the mayonnaise and buttermilk in a bowl until smooth.  Add the garlic, dillweed, parsley, lemon peel and lemon juice and mix well.  Chill, covered, in the refrigerator until mixture thickens.