Paula Deen'S Crab Cakes With Lemon-Dill Sauce - cooking recipe

Ingredients

Lemon Dill Sauce
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 garlic clove, minced
Crab Cakes
3 tablespoons butter
1 green onion, finely chopped
2 tablespoons finely chopped red bell peppers
1 garlic clove, minced
3 tablespoons heavy cream
1 tablespoon Dijon mustard
1 egg
1/2 teaspoon minced fresh parsley
cayenne pepper
1 cup breadcrumbs
1/4 cup grated parmesan cheese
1 lb crabmeat (white or claw crabmeat, picked free of any bits of shell)
2 tablespoons vegetable oil

Preparation

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.