Crab Cakes with Lemon-Dill Sauce
Servings
6
servingsPrep time
30
minutesCooking time
15
minutesThese crab cakes are very crabby, but they will make you very happy!!
Ingredients
1 lb. of jumbo lump crab cake
1/2 cup of finely chopped onion
1/2 cup of finely chopped celery
4 Tbsp. of butter (divided)
1 Tbsp. of olive oil
1/3 cup of bread crumbs
1/2 cup of mayonnaise
1 tsp. of Old Bay Seasoning
1/2 tsp. of Worcestershire sauce
1 Tbsp. of fresh chopped parsley (optional)
1 tsp. of fresh lemon juice
pinch of kosher salt and pepper
- Lemon-Dill Sauce
8 ounces of sour cream (or plain greek yogurt )
Juice and zest of 1 lemon
1 Tbsp. of chopped fresh dill
Directions
- In a skillet, melt 3 tablespoons of butter and cook onion and celery until tender then transfer to large bowl. Add crabmeat and breadcrumbs.
- In a small bowl, whisk together mayonnaise, Old Bay seasoning, Worcestershire sauce, parsley, salt and pepper. Gently fold into crab mixture until combined, trying to avoid breaking apart the lumps of crab meat.
- Line a baking sheet with wax paper. Using your hands, form crab mixture into 6 mounds. Chill crab cakes, covered with plastic wrap for at least 1 hour.
- In a large non-stick skillet, melt 1 tablespoon of butter and add 1 tablespoon of olive oil. Cook crab cakes until golden brown, about 3 minutes on each side. Drizzle with fresh lemon juice.
- Lemon-Dill Sauce
- To make the sauce, combine all the ingredients in a bowl and stir well. Refrigerate until chilled.
Tips and Serving SuggestionsÂ
- 1. Since these crab cakes do not have many fillers, they are fragile to flip when cooking in the skillet. They can also be baked on a non-stick baking sheet for 8-10 minutes in a 400 degree oven.
- 2. Serve with roasted potatoes and corn on the cob.
