North Carolina Sea Grant
Mariner's Menu

Mariner's Menu

October 21, 2021 | Vanda Lewis

another fresh seafood idea

Prepare Lemon-Dill Sauce and refrigerate.

Remove any shell or cartilage from crabmeat.

Melt butter in a medium saucepan. Sauté onion until tender. Remove from heat. Stir in parsley, Tabasco, lemon juice, cayenne and salt.

Blend in mayonnaise, egg and 1 cup crumbs. Gently blend in crabmeat, being careful not to break the meat apart.

Shape into 6 or 8 patties. Dredge lightly in crumbs.

Fry in hot oil until brown, about 4 to 5 minutes. Gentle turn the cakes over and cook for 4 to 5 minutes, or until done. Drain on paper towels. Serve with Lemon-Dill Sauce.

Lemon-Dill Sauce

In a small bowl, combine mayonnaise, sour cream, dill, lemon juice, zest, garlic and pepper.

Cover and refrigerate until ready to use.

Contributed by Joyce Taylor


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