Crab Cakes and Lemon-Dill Sauce

Ingredients

(crab cakes)

• 1/2 lb. crab meat, picked over
• 1/4 cup fresh breadcrumbs
• 2 tablespoons chopped chives
• 2 tablespoons mayonnaise
• 1 egg, slightly beaten
• 1/2 teaspoon dry mustard
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon garlic powder

flour, for dusting

1 tablespoon olive oil, for sauteing

(lemon-dill sauce)

• 1/2 cup mayonnaise
• 2 tablespoons buttermilk (or make your own with milk and lemon juice)
• 1 tablespoon fresh chopped dill
• 1 tablespoon chopped chives
• 2 teaspoons lemon zest
• 1 teaspoon fresh lemon juice

-Combine all lemon-dill sauce ingredients in a small bowl. Refrigerate.

-Mix crab cake ingredients in a medium bowl, until combined. Form into four crab

cakes, equal in size.

-Heat the oil in a large skillet over medium heat.

-Lightly dredge the crab cakes in flour. Let them rest on a plate until the skillet and oil

are hot.

-Saute the crab cakes until they are lightly browned, about 3 to 4 minutes per side.

-Serve immediately, topped with the dill sauce.