It's the most wonderful time of the year - especially for les gourmands. Not only is this cold weather allowing us to indulge in comfort foods, but during the holidays we are being impeccably served. Prime rib with horseradish and Yorkshire pudding, homemade chocolate bark dusted with crushed candy canes. I could go on.
Richmond Chef Tammy Brawley knows her way around a holiday party. As the owner of The Green Kitchen, it's a busy time of year! She hosts private chef dinners, works as a personal chef, does catering and even hosts cooking classes at her Church Hill location.
When I asked what one of her favorite recipes was, she didn't hesitate. Crab cakes with lemon dill sauce is a mix of comfort food and sophistication. As we are all Chesapeake Bay-adjacent, owning a covetable recipe is practically our birthright. Below, she will walk you through how to take your holiday party up a notch.
2 lbs crab, lump works best, but claw meat is fine as well, as long as it’s picked thoroughly for shells
1 Tablespoon mustard
1 teaspoon= 25 mini crab cakes
1 Tablespoon dried parsley, or 2 tablespoons fresh parsley, chopped fine
zest and juice of 1 lemon
½ cup ground crackers or dry bread crumbs, more might be needed
2½ ounces parmesan cheese
¼ cup mayonnaise, more might be needed
butter and olive oil
The amounts are approximate. It’s best to “feel” as you go.
Put crab into a large bowl. Add mustards, parsley, lemon zest and juice. Mix thoroughly by hand.
Add ¼ cup ground crackers or dry bread crumbs, to start. Add parmesan cheese. Squeeze a small handful together to see how well it holds. Reserve remaining ¼ cup.
Add 1 egg to start, mixing again thoroughly. Squeeze a small handful together to see how well it holds.
Add 2 tablespoons mayo to start, mixing thoroughly. Again, check for how well it holds together.
Here you can add more crackers or dry bread crumbs, the 2nd egg and the remaining mayonnaise if you find it necessary.
Place plastic or parchment on a sheet tray. Form crab cakes evenly, either in mini 1 ½ ounce size or larger if desired. Place crab cakes on lined sheet tray.
Have burner on medium low and warm enough butter and olive oil to cover bottom of pan. Once butter and oil are thoroughly combined, raise heat to medium, for about 2 minutes. Add crabcakes and pan-fry until golden, flipping once. Serve with Lemon-Dill Sauce
1 cup mayonnaise
2 tsp. grated lemon rind
1 Tbs. lemon juice
3/4 tsp dried dill
1/4 tsp. garlic powder
1/4 tsp. hot sauce (optional)
Stir together. Chill.