A Year-Round Guide to Franklin and Nantahala

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

Rosemary and Goat Cheese Strata

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

Lump Crab Cakes with Dijon-Dill Sauce

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Yield: 4 servings.

For the crab cakes:
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

For the dijon-dill sauce:
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

For the crab cakes: 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.

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

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This story was published on May 03, 2016

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.