Seafood Cakes with Lemon Cream Sauce

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)
1-2 tablespoons butter

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

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
1-2 tablespoon lemon juice

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.

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