Crab Cakes with Lemon Dill Sauce

Sorry I have not blogged in a while! Work has been busy! Had a wonderful date last night with my Valentine. We went to Sapristi in Fort Worth. It is an adorable little french bistro. The food was delicious. We had steak tartare, a ceasar salad with anchovies, mussells and fries, chicken cordon bleu with a lemon artichoke cream sauce and of course, lots of yummy wine :) I highly recommend this restaurant. We love trying new things. My next big cooking attempt will be to recreate their chicken cordon bleu.

As for this weeks recipe. I actually made these crab cakes the day after sushi date night. We had so much leftover crab, and I wanted to use it before it went bad. They turned out delicious and were definitely filling enough to eat for dinner not just for an appetizer.

Crab Cakes

Ingredients:

1 1/2 pounds of lump crab meat
1/2 red bell pepper, diced
1 cup crushed ritz crackers
1/4 cup parmesan cheese
4 tbs butter
1 green onion, diced
1 minced garlic close
2 tbs djion mustard
4 tbs heavy whipping cream
1 egg
dash of cayenne pepper
s & p
1 tbs parsely, minced

Preparation:

1. Saute green onion, bell pepper and garlic in butter on medium heat until soft. Remove from heat.
2. In a large mixing bowl, combind sauteed mixture, heavy whipping cream, mustard, egg, parsley, cayenne, ONLY 1/2 cup crushed ritz, and S & P to taste. Then slowly fold in crab meat.
3. Form into patties (the size of hamburger) and then coat with additional ritz mixed with parmesan cheese. Refridgerate for at least 2 hours.
4. After 2 hours of refridgerating, place crab cakes on a metal baking sheet. Bake in oven for 400 degrees at 10-12 min or until crispy brown.

Lemon Dill Sauce

Ingredients:

1 cup mayo
1/4 cup buttermilk
1/4 cup chopped dill
1 tbs parsley
zest of small lemon
3 tbs lemon juice
1/2 tsp garlic salt

Preparation:

1. Combine all ingredients and refridgerate.

***Hope you all enjoy!! These crab cakes were such a treat for us! Chris loved them :)