Crab Cakes with Lemon-Dill Sauce

Classic crab cakes made with Dijon, herbs, Parmesan, and breadcrumbs, then sautéed until golden. Serve with a tangy lemon-dill sauce chilled until thickened.

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Step 1

To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

Step 2

To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Sauté the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes.

Step 3

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

Step 4

Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of breadcrumbs with the Parmesan. Pat this topping onto both sides of the patties.

Step 5

Refrigerate until firm, about 2 hours.

Step 6

Using a skillet, combine the oil and remaining 2 tablespoons of butter. Sauté the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown.

Step 7

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

Step 8

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