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Crab Cakes w/ Creamy Dill Sauce

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Submitted by: Christi Dalton

 

This great dish can be served as the main course, or made smaller and served as a tasty start to a meal. The sauce is the perfect match for this classy favorite.
 

Ingredients

  • 2 lbs lump crab meat, picked through
  • 1 tbsp mayonnaise
  • 1 tbsp chopped parsley
  • 1 tbsp Worcestershire sauce
  • 1 tbsp baking powder
  • 1 tbsp Old Bay Seasoning
  • 1 egg, beaten
  • 1/4 cup spicy brown mustard
  • 1 cup seasoned bread crumbs
  • 1/2 cup extra virgin olive oil
  • 4 tbsp butter
  • Creamy Dill Sauce:
  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 2 teaspoons chopped fresh dill
  • 1 lemon, juiced
  • 1/2 salt
  • 1/2 teaspoon Old Bay seasoning
  • 1 teaspoon freshly ground black pepper

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Method

Mix all ingredients together except bread crumbs. Do not over mix. Lumps need to stay intact. Refrigerate mixture 30 minutes. With 1/4 cup measure, shape crab mixture into patties. Roll each lightly in bread crumbs. Heat olive oil and butter over med heat in a large saute pan. Do not overcrowd pan or patties will steam and not brown. Cook for 4-5 minutes on each side. Drain on a brown paper sack. Creamy Dill Sauce: Mix all ingredients together and chill at least 4 hours.

 

Notes:

 

Number of Servings: 4

 

Submitted by: Christi Dalton ()

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