Ingredients:
1/4-1/2 cup scallions, chopped
1 tablespoon fresh parsley
1 garlic cloves, minced
2 eggs, lightly beaten
1/4 cup mayonnaise
1/4-1/2 cup fresh grated parmesan cheese
1/2 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 lb large lump crabmeat
1 cup Ritz crackers or 1 cup Club crackers, finely crushed
2 -4 tablespoons unsalted butter
1 tablespoon lemon juice
1 cup mayonnaise
1/4 cup heavy cream
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
2 -3 teaspoons fresh lemon juice
1 garlic cloves, minced
Directions:
Combine lemon dill sauce ingredients and chill.
Saute the scallions, garlic, and parsley in a tablespoon of melted butter over medium heat until wilted.
In a large mixing bowl, combine the eggs, worcestershire sauce, dijon mustard, salt, pepper, 1/2 cup cracker crumbs, grated parmesan, and mayonnaise. Fold in the crabmeat. Shape into 8 crab cakes and coat in remaining cracker crumbs. Place crab cakes on a buttered baking pan. Melt butter and mix with lemon juice. Drizzle 1/2 of lemon butter over crab cakes.
Bake for 20 minutes at 350 degrees. Drizzle remaining lemon butter over crab cakes and broil for 2 minutes until slightly browned.
Serve with Lemon Dill Sauce.
Servings: Serve
Time preparation: 20 min.
Time total: 42 min.