-----------------------LEMON DILL BUTTER SAUCE-----------------------
1 Stick unsalted butter; (1/4
-punt), cut
; into 1inch squares
2 ts Fresh lemon juice
2 tb White wine
1 ts Dried dillweed or use 2
-tablespoons of
; fresh minced dillweed
Salt and pepper to tasting

To a hot skillet, add the cooking oil, butter or margarine and diced
onion. Saut? until the onion is diaphanous; some 3 proceedings.
Remove from passion.

In a large mixing stadium, combine all the rest of the ingredients. Mix
them together swell. Form the mixture into 3ounce cakes (astir 3
inches over). Roll the cakes in enough flour to cover and then cook
in hot oil until golden brown on both sides. Serve immediately with
lemon dill sauce (recipe follows). Makes 16 crab cakes; 8 dinner
portions.

Lemon Dill Butter Sauce:

In a saucepan over medium warmth, pour in wine and add butter, stirring
to commingle. Add lemon succus, dillweed and salt and pepper to tasting.
Serve instantly.