Will's Crab Cakes with Lemon Dill Sauce are a delicious dish, combining Wild Dungeness Crab Meat with Willard's Kitchen seafood rub and spices. Topped with a refreshing lemon dill sauce, this dish offers a perfect balance of flavors.
Enjoy these delicious crab cakes as a main dish, over a salad, or as an appetizer. The lemon dill sauce also makes a great dipping sauce for veggies or a topper for fish.
To make the sauce, combine all of the ingredients in a blender or food processor and mix until smooth. Refrigerate until chilled.
To prepare the crab cakes, melt 1 tbsp butter in a heavy skillet over medium heat. Add the green onion, bell pepper, and garlic. Cook for approximately 3 minutes to soften and cool.
Add the cream, mustard, egg, and Willards Kitchen Seafood Rub and Seasoning. Mix well. Gently fold in the crab meat, onion and pepper mix and soaked and squeezed dry breadcrumbs.
Form the mixture into 8 patties, about 3/4 inch thick. In a mixing bowl, combine the remaining cup of dry bread crumbs with the Parmesan. Roll and pat this topping onto all sides of the patties. Refrigerate until firm, about 1-2 hours so they don't fall apart.
Using a skillet, combine the oil and remaining 2 tsbp of butter over medium heat. Sauté the crab cakes in the for approximately 3 minutes on each side or until golden brown.
Serve with a dollop of the lemon dill sauce on each crab cake.
Enjoy!
Recipe Note
Alternatively, you can bake the cakes for 7-10 minutes in a 400 degree oven.
