Recipe: Cape Fear Crab Cakes with Lemon Dill Sauce from Dining by Fireflies

CAPE FEAR CRAB CAKES WITH LEMON DILL SAUCE

3 Tbsp. butter, divided use
1 green onion, finely chopped
1 clove garlic, pressed
2 Tbsp. red bell pepper, finely chopped
3 Tbsp. heavy whipping cream
1 Tbsp. Dijon mustard
Ground cayenne pepper, to taste
1 cup bread crumbs, divided use
1 lb. fresh lump crab meat, picked over and cleaned
1 egg, beaten
1 tsp. fresh basil, minced
1 tsp. fresh parsley, minced
1/4 cup Parmesan cheese
2 Tbsp. oil
Lemon Dill Sauce (for serving, recipe follows)

Melt 1 tablespoon butter in large skillet and saute onion, garlic, and red pepper until wilted (about 2 minutes).

Add heavy cream, Dijon and cayenne; cool slightly. Add 1/2 cup bread crumbs, crab meat, egg, basil and parsley; mix lightly. Mold into 16 (2-inch wide) patties.

Combine remaining 1/2 cup bread crumbs and Parmesan in shallow dish. Roll patties in crumb and cheese mixture.

Chill at least 1 hour. (Can be made early in day.)

WHEN READY TO COOK:
Combine oil and remaining 2 tablespoons butter over moderate heat in large skillet. Saute crab cakes 3 minutes on each side.

Serve with Lemon Dill Sauce.

LEMON DILL SAUCE

3/4 cup mayonnaise
1/2 cup buttermilk
2 Tbsp. chopped fresh dill
1 Tbsp. grated lemon peel
1 Tbsp. minced fresh parsley
1 clove garlic, pressed
2 tsp. fresh lemon juice

Combine all ingredients in medium bowl. Chill until mixture thickens. Serve over Cape Fear Crab Cakes.

Makes 8 servings
Adapted from source: Dining by Fireflies by the Junior League of Charlotte, NC
From: Cora, NC - 09-24-97: "This recipe is from one of my favorite cookbooks."