Paula Deen'S Crab Cakes With Lemon-Dill Sauce

1. 1

   To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled.

2. 2

   The sauce will thicken as it chills.

3. 3

   To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat.

4. 4

   Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes.

5. 5

   Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well.

6. 6

   Gently fold in the crabmeat.

7. 7

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

8. 8

   In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan.

9. 9

   Pat this topping onto both sides of the patties.

10. 10

    Refrigerate until firm, about 2 hours.

11. 11

    Using a skillet, combine the oil and remaining 2 tablespoons of butter.

12. 12

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

13. 13

    These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.

14. 14

    To serve, spoon a dollop of the lemon dill sauce along side each crab cake.

15. 15

    **Cook time doesn't include refrigeration of the crab cakes for approximately 2 hours to let them firm up.

* Per serving · 4 servings · Values may vary.