Crab Cakes with Lemon Dill Sauce

I've been craving crab cakes. Living 6+ hours from the coast and no trip to the beach in sight will do that to you. So a trip to the local Fish Market today and a pound of lump crab meat later, here we go. I purchased a cookbook from Capt. Anderson's Restaurant last August and finally had the pleasure of using a recipe today. I tweaked it a little because I can't help myself. I found a recipe for the sauce on the Food Network website and messed around with a little, too. Feel free to do the same to these versions. 

Crab Cakes
1 pound crab meat

1/2 cup breadcrumbs

1 egg lightly beaten

1 green onion, minced (white and light green part only)

4 T. mayonnaise

1 T. parsley, chopped

1 T. dill, chopped

2 t. Worcestershire

1 t. Dijon mustard

1/2 t. salt

1/2 t. pepper

1/4 t. Louisiana hot sauce

Remove cartilage from crab meat. Mix breadcrumbs with remaining ingredients. Add crab meat to mixture and fold thoroughly (be gentle!) Form into 6 or 8 cakes depending on the size you want.

Heat a small amount of shortening in a skillet. Gently fry crab cakes 4 - 5 minutes on each side until golden brown. Drain. 

Place on shredded cabbage and top with Lemon Dill Sauce.....

1 cup mayonnaise

1/4 cup buttermilk

2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated lemon zest
Juice of one half lemon
1 garlic clove, minced
Salt to taste

To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.