{"id":8791,"date":"2021-10-21T09:00:12","date_gmt":"2021-10-21T13:00:12","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=8791"},"modified":"2023-12-18T18:31:56","modified_gmt":"2023-12-18T23:31:56","slug":"crab-cakes-with-lemon-dill-sauce","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/crab-cakes-with-lemon-dill-sauce\/","title":{"rendered":"Crab Cakes with Lemon-Dill Sauce"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound lump crab meat<\/li>\n\n\n\n<li>3 tablespoons butter<\/li>\n\n\n\n<li>\u00bd cup chopped red onion<\/li>\n\n\n\n<li>\u00bc cup chopped fresh parsley<\/li>\n\n\n\n<li>\u00bc teaspoon Tabasco sauce<\/li>\n\n\n\n<li>2 teaspoons fresh lemon juice<\/li>\n\n\n\n<li>\u215b teaspoon cayenne pepper<\/li>\n\n\n\n<li>\u00bd teaspoon salt<\/li>\n\n\n\n<li>\u00bd cup mayonnaise<\/li>\n\n\n\n<li>1 egg, beaten<\/li>\n\n\n\n<li>1 cup Panko crumbs<\/li>\n\n\n\n<li>1 cup Panko crumbs for coating<\/li>\n\n\n\n<li>3 tablespoons canola oil<\/li>\n<\/ul>\n\n\n\n<p>Prepare Lemon-Dill Sauce and refrigerate.<\/p>\n\n\n\n<p>Remove any shell or cartilage from crabmeat.<\/p>\n\n\n\n<p>Melt butter in a medium saucepan. Saut\u00e9 onion until tender. Remove from heat. Stir in parsley, Tabasco, lemon juice, cayenne and salt.<\/p>\n\n\n\n<p>Blend in mayonnaise, egg and 1 cup crumbs. Gently blend in crabmeat, being careful not to break the meat apart.<\/p>\n\n\n\n<p>Shape into 6 or 8 patties. Dredge lightly in crumbs.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p><em>Lemon-Dill Sauce<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00bd cup mayonnaise<\/li>\n\n\n\n<li>\u00bd cup sour cream<\/li>\n\n\n\n<li>3 tablespoons chopped fresh dill<\/li>\n\n\n\n<li>1 teaspoon fresh lemon juice<\/li>\n\n\n\n<li>\u00bd&nbsp; teaspoon lemon zest<\/li>\n\n\n\n<li>\u00bd teaspoon minced fresh garlic<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground white pepper<\/li>\n<\/ul>\n\n\n\n<p>In a small bowl, combine mayonnaise, sour cream, dill, lemon juice, zest, garlic and pepper.<\/p>\n\n\n\n<p>Cover and refrigerate until ready to use.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a>  MM2<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Crab Cakes with Lemon-Dill Sauce.<\/p>\n","protected":false},"author":23,"featured_media":11032,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\",\"displayCategoryID\":15}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[96,217,230,15,98,216],"tags":[110,47,145,152],"class_list":["post-8791","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-crab","category-fall","category-fried","category-mariners-menu","category-shellfish","category-summer","tag-fried","tag-herbs","tag-main","tag-sauce"],"displayCategory":{"term_id":15,"name":"Mariner's 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