Crab Cakes with Lemon Dill Sauce

    Crab Cakes with Lemon Dill Sauce

    Paired with ArborBrook Klipsun Vineyards MLH Sauvignon Blanc

    Lemon Dill Sauce

    ¾  cup low fat mayonnaise

    ¼ cup low fat sour cream

    2 tablespoons chopped fresh dill leaves

    1 tablespoon chopped fresh flat leaf parsley

    Zest from one lemon

    Juice from lemon after you zest it

    ½ teaspoon garlic powder

    ¼ teaspoon white pepper

    Sea salt to taste


    Mix all ingredients together and let set in fridge 4 hours or over night.


    Crab Cakes

    Makes 40 appetizers or 12 cakes

    1 pound crabmeat, picked free of shells

    2 oz Panko, plus 2 cups more

    3 green onions (green and white parts), finely chopped

    1/4 cup finely chopped red bell pepper

    1/4 cup mayonnaise

    2 egg

    1 tablespoon Dijon mustard

    Zest from 1 lemon

    1 garlic clove minced or teaspoon garlic puree

    ½ teaspoon white pepper

    Dash of Sea salt

    Dash cayenne pepper

    You can coat these in extra Panko to fry these in Peanut Oil or olive oil/butter but I prefer to bake these on parchment paper at 400 for 13-18 minutes depending on appetizer size or starter cake size for a more healthy choice.

    Mix wet ingredients in a separate bowl and mix lump crab, panko, onions, and bell pepper in a separate bowl.  Hand fold the wet ingredients and crab meat mix together.  For 40 plus appetizers roll balls in 1” balls and flatten to ½” on parchment paper and bake 12-13 minutes on upper 1/3 of oven.  For full size cakes take ¼ cup to ½ cup depending on size you prefer and flatten on parchment paper to ¾ inch thick and bake 18 minuets or till firm to touch.  

    If you prefer the crunchy coating pat either size patty in panko and fry in choice of oil over med high heat till brown on each side, 2 – 3 minutes and place on paper towels and keep warm in the oven on 150 till ready to serve. Dollop sauce on top of cakes and serve.

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