Crab Cakes with Lemon Dill Sauce

Preparation

1. Step 1

   Melt 1 tablespoon of the butter in a heavy skillet over medium heat. Sauté the onion, bell pepper, and garlic in the butter until the pepper is limp, about 3 minutes. Add the cream, mustard, and cayenne to taste, and mix well. Add 1/2 cup of the breadcrumbs, the egg, and the parsley, and mix well. Gently fold in the crabmeat.

   Step 2

   Form the mixture into 8 patties, about 1/2 inch thick. Combine the remaining 1/2 cup breadcrumbs and the Parmesan in a bowl; pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.

   Step 3

   Combine the oil and the remaining 2 tablespoons of butter in the skillet. Sauté the crab cakes in the hot oil-butter mixture for about 3 minutes on each side, or until golden brown. Or, place the crab cakes on a baking sheet, drizzle with the oil and butter mixture, and bake at 400 degrees for 7 to 10 minutes, turning once.

   Step 4

   Spoon a dollop of Lemon Dill Sauce alongside each crab cake, and serve the remaining sauce separately.

2. Lemon Dill Sauce

   Step 5

   Combine all the ingredients in a bowl and stir well. Refrigerate until chilled; the sauce will thicken as it chills.