| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Crook1 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
High quality lump crabmeat; picked of any |
|
|
; shell |
| 1 |
sm |
Onion; diced |
| 1 1/2 |
c |
Packed; fresh breadcrumbs |
| 2 |
tb |
Fresh chopped parsley |
| 3 |
|
Eggs; beaten |
| 3/4 |
ts |
Salt |
| 1 |
ts |
Black pepper |
| 1 |
ts |
Dry mustard |
| 1/4 |
c |
Heavy cream |
| 1 |
ts |
Cooking oil; butter or margarine |
|
|
Flour |
| 1 |
|
Stick unsalted butter; (1/4 pound), cut |
|
|
; into 1inch squares |
| 2 |
ts |
Fresh lemon juice |
| 2 |
tb |
White wine |
| 1 |
ts |
Dried dillweed or use 2 tablespoons of |
|
|
; fresh minced dillweed |
|
|
Salt and pepper to taste |
INSTRUCTIONS
LEMON DILL BUTTER SAUCE
To a hot skillet, add the cooking oil, butter or margarine and diced
onion. Saut. until the onion is transparent; approximately 3 minutes.
Remove from heat.
In a large mixing bowl, combine all the rest of the ingredients. Mix
them together well. Form the mixture into 3ounce cakes (about 3
inches across). Roll the cakes in enough flour to cover and then cook
in hot oil until golden brown on both sides. Serve immediately with
lemon dill sauce (recipe follows). Makes 16 crab cakes; 8 dinner
portions.
Lemon Dill Butter Sauce:
In a saucepan over medium heat, pour in wine and add butter, stirring
to blend. Add lemon juice, dillweed and salt and pepper to taste.
Serve immediately.
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