Crab Cakes With Lemon Dill Butter Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Crook1 | 1 | Servings | |
INGREDIENTS
| 2 | lb | High quality lump crabmeat |
| picked of any | ||
| shell | ||
| 1 | Onion, diced | |
| 1 1/2 | c | Packed, fresh breadcrumbs |
| 2 | T | Fresh chopped parsley |
| 3 | Eggs, beaten | |
| 3/4 | t | Salt |
| 1 | t | Black pepper |
| 1 | t | Dry mustard |
| 1/4 | c | Heavy cream |
| 1 | t | Cooking oil, butter or |
| margarine | ||
| Flour | ||
| 1 | Stick unsalted butter, 1/4 | |
| pound cut | ||
| into 1inch squares | ||
| 2 | t | Fresh lemon juice |
| 2 | T | White wine |
| 1 | t | Dried dillweed or use 2 |
| tablespoons of | ||
| fresh minced dillweed | ||
| Salt and pepper to taste |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4103
Calories From Fat: 2081
Total Fat: 236g
Cholesterol: 884.1mg
Sodium: 4356.7mg
Potassium: 1300.3mg
Carbohydrates: 405.4g
Fiber: 19.1g
Sugar: 15.2g
Protein: 83.8g