Crab Cakes with Lemon Dill Butter Sauce

1 review, 4 star(s). 100% would make again

Ready in 1h

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1 ts Cooking oil; butter
1 ts Dry mustard
2 tb parsley; Fresh chopped
3 Eggs; beaten
1 1/2 c fresh breadcrumbs; Packed
2 lb lump crabmeat; High quality, in shell
1 sm Onion; diced
1 ts Black pepper
3/4 ts Salt
1/4 c Heavy cream

Original recipe makes 1



MMMMM------------------LEMON DILL BUTTER SAUCE----------------------- 1 Stick unsalted butter; (1/4 -pound), cut ; into 1inch squares 2 ts Fresh lemon juice 2 tb White wine 1 ts Dried dillweed or use 2 -tablespoons of ; fresh minced dillweed Salt and pepper to taste To a hot skillet, add the cooking oil, butter or margarine and diced onion. saute until the onion is transparent; approximately 3 minutes. Remove from heat. In a large mixing bowl, combine all the rest of the ingredients. Mix them together well. Form the mixture into 3ounce cakes (about 3 inches across). Roll the cakes in enough flour to cover and then cook in hot oil until golden brown on both sides. Serve immediately with lemon dill sauce (recipe follows). Makes 16 crab cakes; 8 dinner portions. Lemon Dill Butter Sauce: In a saucepan over medium heat, pour in wine and add butter, stirring to blend. Add lemon juice, dillweed and salt and pepper to taste. Serve immediately.

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Calories Per Serving: 2715 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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