Crab Cakes

from the Williams-Sonoma Catalog

via Judy Gray

serves 4

1 pound cooked fresh crabmeat, flaked

1 egg, lightly beaten

1 cup plus 1 tablespoon mayonnaise

1/2 cup white bread crumbs or panko

4 green onions, white parts only, thinly sliced

1/4 teaspoon salt, plus more for the dressing

1/4 teaspoon white pepper, plus more for the dressing

1/8 teaspoon Cayenne pepper, plus more for the dressing

2 teaspoon Dijon mustard

1 1/2 tablespoon lemon juice

2 tablespoon roughly chopped fresh dill

4 tablespoons unsalted butter

2 tablespoons olive oil

leaves from 1 head of butter lettuce

6 radishes, cut into matchsticks

In bowl, stir together crabmeat, egg, 1 tablespoon mayonnaise, bread crumbs, green onions, salt, white pepper and Cayenne pepper. Form into 8 patties. Cover and refrigerate 2 to 12 hours.

In a blender, mix 1 cup mayonnaise, mustard and lemon juice. Add salt, white pepper and Cayenne pepper to taste and blend until smooth. Pulse in dill. Refrigerate dressing.

In electric skillet set to 350 degrees or in a heavy skillet over medium heat, melt butter with oil. Fry crab cakes until golden brown, 5 to 6 minutes per side. Drain on paper towels. Serve on a bed of lettuce and radishes; pass dressing.

The crab cakes can be made smaller for a first course or passed as an appetizer with dressing on the side. The dressing is also good on top of the crab cakes. You may want to dress the greens with a simple vinaigrette.