Dessert: Crab Cakes with Lemon-Dill Sauce

Classic crab cakes with a homemade sauce with fresh herbs.

This recipe includes superfoods such as:

Lemon

Health benefits of Crab Cakes with Lemon-Dill Sauce

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 tablespoons red bell pepper, finely chopped
1/4 cup grated Parmesan cheese
2 tablespoons vegetable oil
1 lb white or claw crabmeat, picked free of any bits of shell
1/2 teaspoon fresh parsley, minced, plus 1 tablespoon chopped for sauce
1 egg
1 cup breadcrumbs
2 cloves garlic, minced and divided
3 tablespoons heavy cream
1 tablespoon Dijon mustard
1 green onion, finely chopped
3 tablespoons butter
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons fresh dill, chopped
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice

Instructions

To make the sauce, combine mayo, buttermilk, dill, 1 tablespoon parsley, lemon zest and juice and 1 garlic clove in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.
To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Sauté the onion, bell pepper and 1 clove garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, 1/2 teaspoon parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat.
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.
Using a skillet, combine the oil and remaining 2 tablespoons of butter. 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 ° oven.
To serve, spoon a dollop of the lemon dill sauce along side each crab cake.