2 directions: 'Sauce: Combine all ingredients together in a bowl and stir well. Refrigerate
3 until well chilled. The sauce will thicken as it chills.
8 Melt 1 T. butter in a small skillet over medium heat. Sauté the onion, bell pepper
9 and garlic until the pepper is limp, approximately 3 min. In a medium bowl, combine
10 the cream, mustard, egg, parsley, cayenne pepper and ½ C. bread crumbs, and mix
11 well. Add the sautéed vegetables. Gently fold in the crabmeat. Form mixture
12 into 8 patties, about ½” thick. In a mixing bowl, combine remaining ½ C. bread
13 crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate
14 until firm, about 2 hours.
17 Using a skillet, combine the oil and remaining 2 T. butter. Sauté the crab cakes
18 in the hot oil-butter mixture for approximately 3 min. on each side, or until
19 golden brown. These crab cakes can also be baked for 7-10 min. in a 400F oven.'
27 name: Mayonnaise (Hellmann’s)
41 name: chopped fresh Dill Leaves
48 name: chopped fresh Parsley Leaves
55 name: grated lemon zest
62 name: fresh lemon juice
71 name: Lemon Dill Sauce
85 name: Green Onion, finely chopped
92 name: finely chopped Red Bell Pepper
106 name: heavy cream (or mayo in a pinch)
127 name: minced fresh Parsley
141 name: Dry Bread Crumbs
155 name: White or Claw Crabmeat, picked free of any bits of shell
165 name: Crab Cakes with Lemon-Dill Sauce