For a special seafood appetizer this holiday season look no further than this delicious lump crab cake recipe. A classic restaurant favorite, crab cakes are about the pure indulgence of crab, with as little filler and breading as possible. Add a simple, yet pleasing, lemon dill sauce that you can prepare while the crab cakes bake and you'll have a new family favorite for the holiday season!

Look for these as a December weekend feature in the Mountain View Restaurant and on the menu for our New Year's Eve Dinner!

Crab Cakes

Ingredients

• 3 tablespoons Butter
• 1 Green Onion
• 2 tablespoons Red Bell Pepper
• 1 Clove Minced Garlic
• 3 tablespoons Heavy Cream
• 1 tablespoon Dijon
• 1/2 teaspoon Parsley
• 1 Egg
• 1 teaspoon Cayenne Pepper 
• 1 cup Bread Crumbs
• 1/4 cup Grated Parmesan
• 1 pound Crab Meat

Directions

1. Add green onion, red bell pepper, minced garlic and butter into a frying pan and sautée until soft. Allow to cool.
2. Preheat oven to 375 F.
3. Add all ingredients into a large bowl and mix by hand. Once mixed mold mixture into desired patty size. (Recipe makes approximately six 5 oz. crab cakes.)
4. Heat a frying pan, adding olive oil and sear both sides of the patty. (3-5 minutes per side.)
5. Place on a greased baking sheet in the oven and bake until golden brown. (10-15 minutes.)

Lemon Dill Sauce

Ingredients

• 1 cup Mayonnaise
• 1/4 cup Buttermilk
• 2 tablespoons Dill
• 1 tablespoon Lemon Zest
• 2 teaspoons Lemon Juice
• 1 Clove Minced Garlic

Directions

1. Add all ingredients into a medium size bowl and mix until smooth texture appears.

More Holiday Season Recipes:

• New York Strip Oscar
• Cilantro Salmon