Hello Everyone,

Summer brings lots of summer company to the cabin. Summer also brings wonderful food and feasts on the deck. Just a quick post today to show you the best recipe for Crab Cakes that we've tasted.  I used an ice cream scoop to form these delectable bites of heaven.  Your company will be raving about this recipe and will request it every time they come for a visit. I posted this recipe some time ago, but now I have pictures to go with it as proof!  Enjoy.

Cape Fear Crab Cakes with Lemon Dill Sauce

1 pound fresh lump crab meat
1 tablespoon butter
1 clove of garlic, minced
1 scallion, finely chopped
2 tablespoons finely chopped red bell pepper
3 tablespoons whipping cream
1 tablespoon Dijon mustard
Cayenne pepper to taste
1 egg, beaten
1 teaspoon each minced fresh basil and parsley
1 cup fine dry bread crumbs (I use Panko)
¼ cup grated Parmesan cheese
2 tablespoons each butter and vegetable oil

- Flake the crab meat and remove bits of shell and cartilage.
- Melt 1 tablespoon butter in a large skillet. Add the garlic, scallion and red pepper.
- Sauté for 2 minutes or until tender. Stir in the whipping cream, mustard and cayenne, ½ cup of the bread crumbs and the crab meat and mix lightly.
- Shape into 16 patties - 2 inches in diameter.
- Mix the remaining ½ cup bread crumbs and Parmesan cheese in a shallow dish.
- Dredge the patties in the crumb mixture until coated. Place on a platter and chill, covered for 1 hour or longer.
- Melt 2 tablespoons butter and oil in a large skillet over medium heat. Add the patties and fry for 3 minutes on each side.
- Drain on paper towels. Serve with Lemon Dill Sauce. Yield: 16 servings

Lemon Dill Sauce
¾ cup mayonnaise
½ cup buttermilk
1 clove of garlic, minced
2 tablespoons chopped fresh dillweed
1 tablespoon chopped fresh parsley
1 tablespoon grated lemon peel
2 teaspoons fresh lemon juice

-Blend the mayonnaise and buttermilk in a bowl until smooth. Add the garlic, dillweed, parsley, lemon peel and lemon juice and mix well.
- Chill, covered, in the refrigerator until the mixture thickens.

As always,

Lynn