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Receta Crab Cakes With Lemon Dill Butter Sauce

Name: Crab Cakes With Lemon Dill Butter Sauce
Ingredients: 2 lb High quality lump crabmeat, picked of any shell; 1 sm Onion, diced; 1 1/2 c. Packed, fresh breadcrumbs; 2 Tbsp. Fresh minced parsley; 3 x Large eggs, beaten; 3/4 tsp Salt; 1 tsp Black pepper; 1 tsp Dry mustard; 1/4 c. Heavy cream; 1 tsp Veg. oil, butter or possibly margarine Flour; 1 stk unsalted butter, (1/4 lb.), cut into 1inch squares; 2 tsp Fresh lemon juice; 2 Tbsp. White wine; 1 tsp Dry dillweed or possibly use 2 Tbsp. of fresh chopped dillweed Salt and pepper to taste

de Global Cookbook

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Ingredientes

2 lb High quality lump crabmeat, picked of any shell
1 sm Onion, diced
1 1/2 c. Packed, fresh breadcrumbs
2 Tbsp. Fresh minced parsley
3 x Large eggs, beaten
3/4 tsp Salt
1 tsp Black pepper
1 tsp Dry mustard
1/4 c. Heavy cream
1 tsp Veg. oil, butter or possibly margarine Flour
1 stk unsalted butter, (1/4 lb.), cut into 1inch squares
2 tsp Fresh lemon juice
2 Tbsp. White wine
1 tsp Dry dillweed or possibly use 2 Tbsp. of fresh chopped dillweed Salt and pepper to taste

Direcciones

To a warm skillet, add in the veg. oil, butter or possibly margarine and diced onion. Saute/fry till the onion is transparent; approximately 3 min.
Remove from heat.
In a large mixing bowl, combine all the rest of the ingredients. Mix them together well. Form the mix into 3ounce cakes (about 3 inches across). Roll the cakes in sufficient flour to cover and then cook in warm oil till golden on both sides. Serve immediately with lemon dill sauce (recipe follows).
Makes 16 crab cakes; 8 dinnerportions.
Lemon Dill Butter Sauce:In a saucepan over medium heat, pour in wine and add in butter, stirring to blend. Add in lemon juice, dillweed and salt and pepper to taste.
Serve immediately.