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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Settle beneath the trees with a sandwich, salad, and friends to enjoy one of summer’s most delightful pastimes.
Northwest of downtown Winston-Salem, the lush grounds of Reynolda hold art, history, shopping, and a gateway to enjoying the outdoors.
The whimsy of summer camp knows no age limit.
