Crab Cakes With Lemon Dill Sauce Recipes

Steps:

• Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
• In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
• Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
• Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
• In a medium bowl, mix all the ingredients together.

Steps:

• 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.
• To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat.
• Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes.
• 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.
• Form the mixture into 8 patties, about 1/2-inch thick.
• In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan.
• Pat this topping onto both sides of the patties.
• Refrigerate until firm, about 2 hours.
• Using a skillet, combine the oil and remaining 2 tablespoons of butter.
• Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown.
• These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.
• To serve, spoon a dollop of the lemon dill sauce along side each crab cake.
• **Cook time doesn't include refrigeration of the crab cakes for approximately 2 hours to let them firm up.

Steps:

• Combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

Steps:

• In a large bowl, combine cornmeal and milk; set aside. In a large nonstick skillet, saute red pepper and onions in oil until tender. Remove from the heat., Add the egg whites, mayonnaise, flour, parsley, lemon juice, seafood seasoning and cayenne to the reserved cornmeal mixture; mix well. Fold in the crab, corn and red pepper mixture., Coat the same skillet with cooking spray; drop crab mixture by scant 1/2 cupfuls into the pan. Press into 3/4-in.-thick patties. Cook in batches over medium heat for 4-6 minutes on each side or until golden brown. Serve with lemon wedges.

Steps:

• Melt 1 tablespoon of the butter in a heavy skillet over medium heat. Sauté the onion, bell pepper, and garlic in the butter until the pepper is limp, about 3 minutes. Add the cream, mustard, and cayenne to taste, and mix well. Add 1/2 cup of the breadcrumbs, the egg, and the parsley, and mix well. Gently fold in the crabmeat.
• Form the mixture into 8 patties, about 1/2 inch thick. Combine the remaining 1/2 cup breadcrumbs and the Parmesan in a bowl; pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.
• Combine the oil and the remaining 2 tablespoons of butter in the skillet. Sauté the crab cakes in the hot oil-butter mixture for about 3 minutes on each side, or until golden brown. Or, place the crab cakes on a baking sheet, drizzle with the oil and butter mixture, and bake at 400 degrees for 7 to 10 minutes, turning once.
• Spoon a dollop of Lemon Dill Sauce alongside each crab cake, and serve the remaining sauce separately.
• Combine all the ingredients in a bowl and stir well. Refrigerate until chilled; the sauce will thicken as it chills.

Steps:

• In a large bowl, combine the crab, onion, mustard, dressing mix, 1 cup cracker crumbs, 1/2 cup mayonnaise and 1 tablespoon lime juice. Shape into six patties; coat with remaining cracker crumbs. , In a large skillet, heat oil over medium heat. Cook crab cakes for 3-4 minutes on each side or until lightly browned. , For lime sauce, in a small bowl, combine the sour cream, lime zest, and remaining mayonnaise and lime juice until blended. Serve with crab cakes.