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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 24 |
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I played around with Paula Deen's and Mrs. Duvall's crab cake recipes and came up with the most delicious, moist, tasty crab cake in the Northeast! My family and friends are totally amazed! Ingredients:
1/4-1/2 cup scallion, chopped |
1 tablespoon fresh parsley |
1 garlic clove, minced |
2 eggs, lightly beaten |
1/4 cup mayonnaise |
1/4-1/2 cup fresh grated parmesan cheese |
1/2 teaspoon worcestershire sauce |
1 tablespoon dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1 lb large lump crabmeat |
1 cup ritz crackers or 1 cup club crackers, finely crushed |
2 -4 tablespoons unsalted butter |
1 tablespoon lemon juice |
1 cup mayonnaise |
1/4 cup heavy cream |
2 tablespoons chopped fresh dill leaves |
1 tablespoon chopped fresh parsley leaves |
2 -3 teaspoons fresh lemon juice |
1 garlic clove, minced |
Directions:
1. Combine lemon dill sauce ingredients and chill.
2. Saute the scallions, garlic, and parsley in a tablespoon of melted butter over medium heat until wilted.
3. In a large mixing bowl, combine the eggs, worcestershire sauce, dijon mustard, salt, pepper, 1/2 cup cracker crumbs, grated parmesan, and mayonnaise. Fold in the crabmeat. Shape into 8 crab cakes and coat in remaining cracker crumbs. Place crab cakes on a buttered baking pan. Melt butter and mix with lemon juice. Drizzle 1/2 of lemon butter over crab cakes.
4. Bake for 20 minutes at 350 degrees. Drizzle remaining lemon butter over crab cakes and broil for 2 minutes until slightly browned.
5. Serve with Lemon Dill Sauce.
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