Crab Cakes with Lemon Dill Sauce

1. 1

   Melt 1 tablespoon of the butter in a heavy skillet over medium heat.

2. 2

   Saute the onion, bell pepper, and garlic in the butter until the pepper is limp, about 3 minutes.

3. 3

   Add the cream, mustard, and cayenne to taste, and mix well.

4. 4

   Add 1/2 cup of the breadcrumbs, the egg, and the parsley, and mix well.

5. 5

   Gently fold in the crabmeat.

6. 6

   Form the mixture into 8 patties, about 1/2 inch thick.

7. 7

   Combine the remaining 1/2 cup breadcrumbs and the Parmesan in a bowl; pat this topping onto both sides of the patties.

8. 8

   Refrigerate until firm, about 2 hours.

9. 9

   Combine the oil and the remaining 2 tablespoons of butter in the skillet.

10. 10

    Saute the crab cakes in the hot oil-butter mixture for about 3 minutes on each side, or until golden brown.

11. 11

    Or, place the crab cakes on a baking sheet, drizzle with the oil and butter mixture, and bake at 400 degrees for 7 to 10 minutes, turning once.

12. 12

    Spoon a dollop of Lemon Dill Sauce alongside each crab cake, and serve the remaining sauce separately.

13. 13

    Combine all the ingredients in a bowl and stir well.

14. 14

    Refrigerate until chilled; the sauce will thicken as it chills.

* Per serving · 4 servings · Values may vary.