Crab Cakes with Dill Vinaigrette

Makes 5

Ingredients:

• 1 pound lump crab meat
• 1 large whole egg, beaten
• 1 large egg yolk, beaten
• 1 1/2 tsp minced garlic
• 1 1/ tbsp chopped onion
• 1 1/2 tbsp chopped red bell pepper
• 1 1/2 tbsp chopped green pepper
• 1/4 tsp sea salt
• 1 1/2 tsp fresh thyme, chopped
• pinch chopped fresh rosemary
• 1/2 cup sourdough dry bread crumbs
• Tabasco, to taste
• 6 tbsp extra-virgin olive oil

Directions:

1. Heat oven to 375 degrees. Line a baking sheet with parchment paper. 
2. In a medium bowl, combine crab, egg and egg yolk, garlic, onion, red & green peppers, salt, herbs, bread crumbs, Tabasco, and 3 tbsp olive oil. Cover and chill for 10 minutes.
3. Form in to five (5) 2-inch thick cakes.
4. In a heavy-bottomed saute pan, heat remaining 3 tbsp olive oil over medium-high heat. Add crab cakes, and saute until lightly browned, about 2 minutes on each side.
5. Remove from saute pan, and place on prepared baking sheet. Bake until heated through, about 7 minutes.

Dill Vinaigrette 
Ingredients:
3 tbsp freshly squeezed lemon juice
1 tbsp Dijon mustard
1 tsp sugar
1 tsp fresh dill, chopped
3 tbsp extra-virgin olive oil
5 tbsp vegetable oil
freshly ground pepper

In the bowl of a food processor or blender, combine all ingredients except the oils, and blend. Add oils and pulse to combine.