Shelly's Recipe

CRAB CAKES WITH LEMON DILL SAUCE

Category: Fish and Seafood

1 lb fresh lump crabmeat, drained and picked over for shells
2 tbsp mayonnaise
1 tsp Old Bay Seasoning, Dijon mustard and chives or green onion, finely chopped
2 tbsp finely chopped red bell pepper
1 cup fresh white bread crumbs
2 tsp lemon juice
1/2 tsp minced fresh parsley
Cayenne pepper
1 egg
2 tbsp butter and vegetable oil
1/2 cup bread crumbs
1/4 cup grated parmesan cheese

Lemon Dill Sauce
1 cup mayonnaise
1/4 cup buttermilk
2 tbsp chopped fresh dill
1 tbsp chopped parsley and grated lemon zest
2 tsp lemon juice
1 clove garlic, minced

Combine mayonnaise and next 9 ingredients. Fold in crabmeat, add a bit more mayonnaise, if needed, to hold the patties together. Shape into 8 patties.

Combine bread crumbs and parmesan cheese and coat the patties into the mixture, coating on both sides. Refrigerate until firm, about 2 hours.

Heat the butter and oil until hot and pan fry on both sides until golden brown, approximately 3 minutes on each side.

NOTE: They can also be baked for 7-10 minutes at 400 degrees.

Sauce: Combine ingredients in a bowl; stir well. Refrigerate until chilled.

NOTE: The sauce thickens as it chills.