Recipe
- 1 pound lump crab meat
- 3 tablespoons butter
- ½ cup chopped red onion
- ¼ cup chopped fresh parsley
- ¼ teaspoon Tabasco sauce
- 2 teaspoons fresh lemon juice
- ⅛ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ cup mayonnaise
- 1 egg, beaten
- 1 cup Panko crumbs
- 1 cup Panko crumbs for coating
- 3 tablespoons canola oil
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
- ½ cup mayonnaise
- ½ cup sour cream
- 3 tablespoons chopped fresh dill
- 1 teaspoon fresh lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon minced fresh garlic
- ¼ teaspoon freshly ground white pepper
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 MM2
