Crab Cakes with Lemon Dill Sauce

The other day I was craving crab cakes for dinner, but none of my family was around to cook for and I wasn't going to make crab cakes just for myself. So today I finally fulfilled my craving with these really simple but very flavorful crab cakes. 

Crab Cakes with Lemon Dill Sauce 

Yield: 10 medium sized crab cakes 

2 eggs 

5 tablespoons mayonnaise 

3 teaspoons dijon mustard 

2 teaspoons worcestershire sauce 

2 teaspoons Old Bay seasoning 

2 scallions - thinly sliced 

2 tablespoons parsley - chopped 

2 pounds lump crab meat 

1 cup panko bread crumbs 

vegetable oil - for pan frying 

Sauce ingredients: 

3/4 cup mayonnaise 

2 tablespoons dijon mustard 

1 scallion - thinly sliced 

1 tablespoon dill - chopped 

1/2 a lemon - juiced 

In a large bowl, mix together the eggs, mayonnaise, mustard, worcestershire sauce, Old Bay, scallions and parsley. Gently fold in crabmeat and bread crumbs. Then form the mixture into 10 even patties and place in the fridge to set up for 1-2 hours. When ready to cook, heat a pan with a small amount of vegetable oil and cook the crab cakes for about 4 minutes a side, until both sides are browned. You can keep them warm by keeping them in a 250 degree oven on a sheet tray. For the sauce just mix the ingredients together and let set in the fridge for at least an hour. 

My friend and I were counting how long we have left of summer and realized that the 8 weeks we have left may end up going by faster than it may seem. For whatever reason 8 weeks seems like way less time than 56 days. I'm sure we will end up regretting saying this in the fall but we honestly cannot wait to go back to school. While I love my job and I am learning a lot, I can't wait to be back with my friends and go back to the structure of school. So till next time, 

Keep Cooking Brooklyn!