Steer wrestling, a practice credited to legendary cowboy and rodeo star Bill Pickett, usually involves leaping onto a steer from the back of a specially trained horse. At the Madison

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

Sponsored

A Year-Round Guide to Franklin and Nantahala

Yield: 4 servings. 1 pound lump crabmeat ½ cup panko bread crumbs ¼ cup flat-leaf parsley, chopped 2 tablespoons mayonnaise 1 egg 1 teaspoon Old Bay Seasoning 1 tablespoon fresh

Eastern

Madison County Championship Rodeo

Yield: 4 servings. 1 pound lump crabmeat ½ cup panko bread crumbs ¼ cup flat-leaf parsley, chopped 2 tablespoons mayonnaise 1 egg 1 teaspoon Old Bay Seasoning 1 tablespoon fresh

Food

Rosemary and Goat Cheese Strata

Yield: 4 servings. 1 pound lump crabmeat ½ cup panko bread crumbs ¼ cup flat-leaf parsley, chopped 2 tablespoons mayonnaise 1 egg 1 teaspoon Old Bay Seasoning 1 tablespoon fresh

Recipes

Lump Crab Cakes with Dijon-Dill Sauce

We love blue crabs for the important part they play in our state’s fishing industry — and for their unbeatable flavor.

by Lynn Wells
lump crab cakes

Yield: 4 servings.

1 pound lump crabmeat
½ cup panko bread crumbs
¼ cup flat-leaf parsley, chopped
2 tablespoons mayonnaise
1 egg
1 teaspoon Old Bay Seasoning
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons butter
Lemon wedges

In a large bowl, mix the first 7 ingredients. Use an ice-cream scoop to form crab cakes, then place them on a baking sheet. Refrigerate for 1 hour.

Heat olive oil and butter in a skillet over medium-high heat. Add crab cakes and cook 3 to 4 minutes per side, until browned. Serve with lemon wedges and Dijon-Dill Sauce.

Dijon-Dill Sauce

A creamy finishing touch for crab cakes, salmon, roasted vegetables, and potatoes.

Yield: ½ cup.

¼ cup Duke’s mayonnaise
¼ cup sour cream
2 tablespoons Dijon mustard
1 small clove garlic, minced
¼ teaspoon white pepper
1 tablespoon fresh lemon juice
3 fresh dill sprigs, chopped

In a bowl, combine all ingredients and stir. Reserve some of the dill for garnish. Refrigerate for up to 3 days.

print it

This story was published on May 03, 2016

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.