this recipe is designed for the person or couple who wants to cook but have a hard time deciding what to cook and frankly, how to cook.
sometimes you just gotta say “cook it!” and dive right in.
it is the perfect time of year for this recipe!
this is a perfect recipe to do this saturday. so read the recipe, buy the ingredients and then saturday mid-morning, after you’ve slept in a little bit and had your coffee:
grab all your ingredients
read the recipe again
put together your mise en place and
make your sauce and your cakes
then you just put them in the fridge. when dinner time rolls around, well, aren’t you fancy?! just pop those cakes in the oven, prepare a little baby spinach salad with a light vinaigrette and plop two cakes down on top, swirl your lemon dill sauce on the side and you’ve got one hell of a dinner. easy.
this recipe is from my wonderful sister-in-law susan who is an excellent cook. check out the video she filmed of her making these for us at the bottom!
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yield: 4 reasonably sized people
prep time: 30 min
total: 2 hours and 30 min
lemon dill sauce
get:
mayo – 1 cup
buttermilk – 1/4 cup
dill – 2t chopped fresh
italian parsley – 1t chopped fresh
lemon zest – 1 t
lemon juice – 2 tsp
garlic – 1 clove minced
make: combine all the ingredients above in a bowl and stir well. put in fridge and let it chill out. sauce will thicken as it chills.
crab cakes
get:
butter – 3t
scallions – 3 chopped
red bell pepper – 2t chopped
garlic – 1 clove minced
heavy cream – 3t
dijon mustard – 1t
egg – 1
italian parsley – 1.2 t chopped fresh
cayenne pepper – a dab’ll do ya
bread crumbs – 1 cup
parmesan cheese – 1/4 cup
crabmeat – 1 lb.
make: melt 1t of butter in a skillet over medium heat.
saute’ the scallions, pepper and garlic for about 3 minutes. in a bowl,
mix together the cream, mustard, egg, parsley, cayenne pepper, 1/2 the bread crumbs and the vegetables you just sautéed.
gently fold in the crabmeat. form mixture into 8 patties.
in a mixing bowl, combine the remaining bread crumbs (1/2 c) and the parm cheese. pat this topping onto both sides of the patties. refrigerate until firm – at least 2 hours.
you can cook these on the stove in a little bit of oil or bake them which is what we do.
top each patty with a small pat of butter and bake at 400 degrees for 10 to 12 minutes. serve on a bed of spinach with a dollop of lemon dill sauce on the side.
are you ready to impress your loved one with this awesome dinner? here is susan making both the lemon dill sauce and the crab cakes. make them this weekend and post a pic to instagram and tag me. i dare you…!
