Confetti Crab Cakes with Dill Lemon Sauce

Ingredients:

3 T. butter
2 green onions, finely chopped
3 T. bell pepper, finely chopped (red, green, yellow)
2 cloves garlic
3 T. heavy cream
1 T. dijon mustard
¼ t. cayenne pepper
1 c. panko breadcrumbs
2 eggs, slightly beaten
1 t. fresh parsley, minced
1 lb. white or claw crab meat, picked free of shell
¼ c. Parmesan cheese, grated
3 T. olive oil
salt and pepper, to taste

 

 
Melt 1 T. butter in a heavy skillet, over medium heat.  Sauté onions, bell peppers, and garlic until vegetables are transparent (about 3 minutes).  Add cream, mustard, and cayenne pepper and mix well.  Remove from heat and allow mixture to cool thoroughly.

 

In a separate bowl, add ½ c. breadcrumbs, eggs, and parsley and sautéed vegetable mixture from skillet; mix well.  Gently fold in crab meat.

Form the mixture into eight patties, about a half inch thick.

Combine the remaining bread crumbs and Parmesan cheese in a bowl and mix together.

 

Coat crab cakes in breading mixture on both sides.  Refrigerate until firm, about two hours.


Add olive oil and remaining butter into skillet.

Sauté crab cakes in the hot oil for 3 minutes on each side or until golden brown.  You can also place crab cakes on baking sheet, drizzle with oil and butter mixture, and bake at 400º for 7-10 minutes, turning once.

Spoon a dollop of dill lemon sauce alongside each crab cake, and serve the remaining sauce separately (see below for the sauce recipe).

Yield: 4 servings.

Dill Lemon Sauce:

1 c. mayonnaise
¼ c. buttermilk
2 T. fresh dill, finely chopped
2 T. fresh parsley, minced
1 T. lemon zest, grated
2 t. fresh lemon juice
1 small clove garlic, minced

 

Combine all ingredients in a bowl and stir well.  Refrigerate until chilled (the sauce will thicken as it chills).


Yield: 1½ cups