Recipe for Crab Cakes with Lemon Dill Butter Sauce 
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Yield:
1 servings
Ingredients:
Amount Ingredient
2 lb High quality lump crabmeat, picked of any shell
1 sm Onion, diced
1/2 cup Packed, fresh breadcrumbs
2 tbl Fresh chopped parsley
3 x Eggs, beaten
3/4 tsp Salt
1 tsp Black pepper
1 tsp Dry mustard
1/4 cup Heavy cream
1 tsp Cooking oil, butter or margarine
Flour
----------------- LEMON DILL BUTTER SAUCE ----------------
1 stk unsalted butter, (1/4 pound), cut into 1inch squares
2 tsp Fresh lemon juice
2 tbl White wine
1 tsp Dried dillweed or use 2 tablespoons of fresh minced dillweed
Instructions:
Instructions: To a hot skillet, add the cooking oil, butter or margarine and diced onion. Saute until the onion is transparent; approximately 3 minutes.

Remove from heat.

In a large mixing bowl, combine all the rest of the ingredients. Mix them together well. Form the mixture into 3ounce cakes (about 3 inches across). Roll the cakes in enough flour to cover and then cook in hot oil until golden brown on both sides. Serve immediately with lemon dill sauce (recipe follows).

Makes 16 crab cakes; 8 dinner
portions.

Lemon Dill Butter Sauce:
In a saucepan over medium heat, pour in wine and add butter, stirring to blend. Add lemon juice, dillweed and salt and pepper to taste.

Serve immediately.

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