Dessert: Crab Cakes with Lemon-Dill Sauce

Classic crab cakes with a homemade sauce with fresh herbs.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Crab Cakes with Lemon-Dill Sauce

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 tablespoons red bell pepper, finely chopped
1/4 cup grated Parmesan cheese
2 tablespoons vegetable oil
1 lb white or claw crabmeat, picked free of any bits of shell
1/2 teaspoon fresh parsley, minced, plus 1 tablespoon chopped for sauce
1 egg
1 cup breadcrumbs
2 cloves garlic, minced and divided
3 tablespoons heavy cream
1 tablespoon Dijon mustard
1 green onion, finely chopped
3 tablespoons butter
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons fresh dill, chopped
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice

Instructions

To make the sauce, combine mayo, buttermilk, dill, 1 tablespoon parsley, lemon zest and juice and 1 garlic clove in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.
To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Sauté the onion, bell pepper and 1 clove garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, 1/2 teaspoon parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat.
Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.
Using a skillet, combine the oil and remaining 2 tablespoons of butter. Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 ° oven.
To serve, spoon a dollop of the lemon dill sauce along side each crab cake.

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