My family loves these. The first time I had a crab cake was at Hugo’s in Victoria about five years ago. I wondered how I had lived for so long without eating these delectable little appies. They have been a favourite of mine ever since and I often order them when we eat out. This is my current favourite recipe for them. I puddle the sauce on a small plate and place the cake on top.
This recipe makes about 18-20 small amuse bouche size crab cakes.
Lemon Dill Sauce
- 1 cup light mayonnaise
- 1/4 cup buttermilk or plain yogurt
- 2 tbsp fresh dill, chopped finely
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon zest
- 2 tsp. fresh lemon juice
- 1 garlic clove, minced
Combine all ingredients, stir well and refrigerate. It will thicken as it chills.
- 3 tbsp butter
- 2 green onions, finely chopped
- 3 tbsp. red pepper, finely chooped
- 2 garlic cloves, minced
- 1/4 cup heavy cream
- 1 tbsp Dijon mustard
- 1 egg
- 1 tbsp fresh parsley, minced
- 1 tsp hot pepper flakes
- 1 cup Panko crumbs, divided
- 1/4 cup finely grated Parmesan
- 1 lb. fresh crabmeat
- 2 tbsp oil
- Saute the onion, pepper and garlic in 1 tbsp butter until soft.
- Meanwhile in a medium mixing bowl combine the cream, mustard, egg, parsley, hot pepper flakes, and 1/2 cup Panko crumbs and mix well. Add the sauteed vegetables. Carefully fold in the crab meat.
- Form into patties about 1/2 inch think. Combine 1/2 cup Panko crumbs with the Parmesan in a small bowl. Coat the cakes with this topping on both sides. Refrigerate for about 2 hours or more.
- In a skillet, heat 2 tbsp oil and 2 tbsp butter. Saute the cakes for about 3 minutes on each side, till golden brown. Watch carefully as these will burn easily. These can also be baked at 400 degrees fo 7 – 10 minutes.