Crab Cakes with Lemon-Dill Sauce

Ingredients

• 1 cup bread crumbs 
• 3 tablespoons butter 
• 0.3 cup buttermilk 
• 4 servings cayenne pepper 
• 1 pound claw crabmeat white
• 1 tablespoon dijon mustard 
• 2 tablespoons dill leaves fresh chopped
• 1  eggs 
• 0.5 teaspoon parsley fresh minced
• 1 tablespoon parsley leaves fresh chopped
• 1  garlic clove minced
• 1  green onion finely chopped
• 3 tablespoons heavy cream 
• 2 teaspoons juice of lemon fresh
• 1 tablespoon lemon zest grated
• 1 cup mayonnaise 
• 0.3 cup parmesan grated
• 2 tablespoons bell pepper red finely chopped
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• oven
• mixing bowl

Directions

1. To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.
2. To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat.
3. Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes.
4. Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat.
5. Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.
6. Using a skillet, combine the oil and remaining 2 tablespoons of butter.
7. Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.
8. To serve, spoon a dollop of the lemon dill sauce along side each crab cake.