Whether it’s a special occasion dinner, or just another Sunday with family and friends, these crab cakes are sure to be a hit. They’re bursting with flavor, with a blend of lemon, Dijon mustard and garlic to add a kick to creamy crabmeat. A lemon and butter sauce completes the gourmet dish.
Heat 2 tablespoons of olive oil in a large skillet and saute the yellow onions and garlic for 5 to 7 minutes, until tender.
Stir in the mustard, Worcestershire sauce, and lemon zest, and season with salt and pepper. Blend well.
Add the breadcrumbs, and saute, stirring, for 1 or 2 minutes.
Transfer the mixture to a large bowl, and let it cool for 10 or 15 minutes.
Beat the eggs lightly and fold them into the cooled breadcrumb mixture. Stir in the crabmeat gently.
Divide the mixture into crab cakes about 1/3 to 1/2 cup each. Place them on a plate, cover, and chill in the refrigerator for about 30 to 40 minutes. They should be firm.
Add another 2 tablespoons of oil to a nonstick skillet over a medium high setting. Cook the crab cakes in batches, adding oil as necessary to avoid sticking.
Cook about 3 to 4 minutes on each side, until nicely browned.
Keep each batch warmed in the oven set at 200F until all of them are done.
Lemon Butter Sauce
Add the wine, lemon juice, and minced shallots to a skillet and simmer for 1 or 2 minutes at a medium high setting. Most of the liquid should be evaporated.
Stir in the cream and salt to taste. Turn the heat up and bring to a boil - remove from teh heat immediately.
Add the pieces of butter one at a time as you blend it in with a whisk.
Spoon over the crab cakes and serve right away.
Notes
Note: You'll use one lemon, the zest in the crab cakes and the juice in the sauce.