Low Country Crab Cakes With Dill Sauce

• 1 pound lump backfin crab meat 1 teaspoon dry mustard
• 1 small onion, minced 1 egg slightly beaten
• 2 tablespoons dry bread crumbs 4 tablespoons mayonnaise
• 1/2 to 1 teaspoon salt Flour for dusting
• 1 teaspoon freshly ground pepper Bacon fat (can substitute vegetable oil)
• Food Masters Dill Delight Dressing 1 bottle (from www.dinnisselect.com)
• NOTE: Since the sauce is the key to giving the fresh clean taste of dill, do not substitute the brand of sauces

1. Pick the crab meat, removing all shell and hard pieces, but be careful not to break up the crab meat too much. In a bowl mix together the crab meat, minced onion, bread crumbs, salt, pepper, mustard, egg, and mayonnaise. Fold gently in your hand, being careful not to compress the cake too much. It should just hold together. Dust with flour and fry slowly in bacon fat or vegetable oil until golden brown.
2. Top with Food Masters Dill Delight dressing and serve.

lump backfin, onion, bread crumbs, salt flour, freshly ground pepper bacon, masters, dill

Taken from www.epicurious.com/recipes/member/views/low-country-crab-cakes-with-dill-sauce-1222342 (may not work)