Crab Cake Burgers w. Lemon Dill Sauce
2016-04-23 17:11:58
Yields 4
Prep Time
2 hr 20 min
Cook Time
15 min
Total Time
2 hr 35 min
Crab Cakes
- 3 tablespoons butter
- 1 scallion, sliced thin
- 1/2 red bell pepper, chopped fine
- 1 garlic clove, minced
- 3 tablespoons heavy cream
- 1 tablespoon Dijon mustard
- 1 egg
- 1/2 teaspoon fresh parsley, chopped fine
- pinch of cayenne pepper
- 1 cup bread crumbs
- 1/4 cup parmesan cheese, grated
- 1 lb claw crab meat, picked free of shells
- 2 tablespoons vegetable oil
- 4 hamburger buns
Lemon Dill Sauce
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons fresh dill, chopped fine
- 1 tablespoon fresh parsley, chopped fine
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice
- 1 garlic clove, minced
Instructions
- Begin by making the sauce, since the longer it sits, the better it gets. Combine all ingredients in a small bowl and stir. Refrigerate until ready to use. To make the crab cakes, melt 1 tablespoon butter in a medium skillet. Add the onion, bell pepper, and garlic and cook until soft, 4 minutes. Transfer to a large bowl. Add to the bowl the heavy cream, Dijon mustard, egg, parsley, pinch of cayenne pepper, and 1/2 cup bread crumbs, mixing to combine. Gently fold in the crab meat. Form the mixture into 4 large patties. On a large plate combine the remaining 1/2 cup bread crumbs with the parmesan cheese. Press the mixture onto both sides of the patties and refrigerate for at least 2 hours. After the 2 hours is up, in a large skillet add the vegetable oil and remaining 2 tablespoons of butter until melted. Saute the patties until brown, 7 minutes a side. Serve on toasted hamburger buns with a dollop of the lemon dill sauce on top.
Adapted from Paula Deen
Adapted from Paula Deen
SALT & PREPPY https://www.saltandpreppy.com/
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