Ingredients: |
Ingredients: 1 pound (454 g) lump crab meat, well drained
1 1/4 cups whole wheat cracker crumbs, divided (I used Panko crumbs)
1/4 cup finely minced red bell pepper
2 tablespoons minced green onions
1 tablespoon minced fresh parsley
1 egg
2 tablespoons light mayonnaise (not fat free)
1 tablespoon freshly squeezed lemon juice
2 tablespoons grainy Dijon mustard
1 teaspoon Old Bay Seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon grated lemon zest
1/8 teaspoon freshly ground black pepper
1 tablespoon each butter and light olive oil for sautéing crab cakes
Creamy Lemon Dill Seafood Sauce ( good with any fish)
1/2 cup light sour cream (3% or 5%)
1 tablespoon grainy Dijon mustard
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon grated lemon zest
1/2 teaspoon each Old Bay Seasoning and hot horseradish
Pinch freshly ground black pepper
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Directions: |
Directions:Crab Cakes
To make crab cakes, combine crab meat, 3/4 cup cracker crumbs, red pepper, green onions and parsley in a large bowl. In a small bowl, whisk together egg, mayonnaise, lemon juice, Dijon, Old Bay seasoning, Worcestershire sauce, lemon zest and pepper. Add wet ingredients to crab meat mixture. Stir gently using a spatula until well mixed.
Pour remaining 1/2 cup cracker crumbs into a shallow bowl. Working one at a time, form mixture into 8 crab cakes (use 1/3 cup measuring cup for each crab cake). Gently dip both sides of crab cake into crumbs. Place on a plate. Cover with plastic wrap and refrigerate for at least one hour.
To cook crab cakes, preheat oven to 350ºF. Add butter and olive oil to a 10-inch non-stick skillet and heat over medium heat until butter is melted and bubbly. Add crab cakes. Cook for 2 to 3 minutes per side, until golden brown. Carefully transfer crab cakes to a baking sheet and place in oven for 10 to 12 minutes or until heated all the way through.
Serve hot with creamy lemon-dill sauce.
Creamy Lemon-Dill Seafood Sauce (good with any type of fish)
Meanwhile, make sauce. Whisk together all sauce ingredients in a small bowl. Cover and refrigerate until ready to serve. |
This recipe for Crabsolutely Fabulous Crab Cakes is from