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Seafood Cakes with Lemon Cream Sauce

Recipe Link: http://recipes.ksl.com/

List of Ingredients






"This is a variation on crab and fish cakes, inspired by Maryland crab cakes. Lump crab is preferred, but when price or availability prevent its use, try substituting another cooked seafood or fish."

1 pound steamed crab meat, or cooked fish
1/2 cup saltine cracker crumbs
2 large egg, beaten
2 tablespoon mayonnaise
1 teaspoon Dijon style prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning (or other seafood seasoning)
1 to 2 tablespoons butter


Lemon Sauce

1 tablespoons butter
1 tablespoon flour
1 cup milk
1/4 teaspoon dill weed
1/4 teaspoon salt
1/2 cup shredded Swiss cheese
1 to 2 tablespoon lemon juice


Recipe



Method:

Place seafood in mixing bowl, flake or separate pieces but keep lumps together as much as possible. Sprinkle with cracker crumbs.

Combine beaten egg with mayonnaise, mustard, Worcestershire sauce, and seasoning. Mix well. Pour mixture over seafood and gently mix to prevent mashing tender seafood. Mixture should remain chunky. Allow mix to stand 5-10 minutes. Form into 6 good size patties. Heat butter in skillet or fry pan on medium heat. Fry cakes for about 4 minutes on each side or until golden brown crust forms. Serve with lemon sauce below.

Method:for sauce
Melt butter, stir in flour. Add milk, stirring constantly heat until sauce is bubbly and smooth. Cook 2-3 minutes. Add dill weed, salt, and cheese. Stir to melt cheese. Remove from heat and stir in lemon juice.

Recipe makes approximately 6 cakes.