Paula Deen'S Crab Cakes With Lemon-Dill Sauce

• Lemon Dill Sauce
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 2 tablespoons chopped fresh dill leaves
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon grated lemon zest
• 2 teaspoons fresh lemon juice
• 1 garlic clove, minced
• Crab Cakes
• 3 tablespoons butter
• 1 green onion, finely chopped
• 2 tablespoons finely chopped red bell peppers
• 1 garlic clove, minced
• 3 tablespoons heavy cream
• 1 tablespoon Dijon mustard
• 1 egg
• 1/2 teaspoon minced fresh parsley
• cayenne pepper
• 1 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 lb crabmeat (white or claw crabmeat, picked free of any bits of shell)
• 2 tablespoons vegetable oil

1. To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled.
2. The sauce will thicken as it chills.
3. To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat.
4. Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes.
5. Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well.
6. Gently fold in the crabmeat.
7. Form the mixture into 8 patties, about 1/2-inch thick.
8. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan.
9. Pat this topping onto both sides of the patties.
10. Refrigerate until firm, about 2 hours.
11. Using a skillet, combine the oil and remaining 2 tablespoons of butter.
12. Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown.
13. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.
14. To serve, spoon a dollop of the lemon dill sauce along side each crab cake.
15. **Cook time doesn't include refrigeration of the crab cakes for approximately 2 hours to let them firm up.

lemon dill sauce, mayonnaise, buttermilk, dill, parsley, lemon zest, lemon juice, garlic, cakes, butter, green onion, red bell peppers, garlic, heavy cream, mustard, egg, fresh parsley, cayenne pepper, breadcrumbs, parmesan cheese, crabmeat, vegetable oil

Taken from www.food.com/recipe/paula-deens-crab-cakes-with-lemon-dill-sauce-224294 (may not work)