Crab Cakes

By á-8460

Ingredients

• Dip:
• 1 can crab meat, drained and chopped
• 1 egg beaten
• 3/4 cup breadcrumbs
• 1/2 tsp fresh garlic minced
• 2 tbsp each of red and green peppers diced
• salt & pepper
• Milk only if needed
• 2 tbsp vegetable oil
• 3/4 cup sour cream
• 2 tbsp whole grain mustard
• 1 tbsp lemon juice
• salt & pepper to taste

Preparation

Step 1

Mix dip ingredients together and refrigerate until ready to serve. Combine all crab cake ingredients (except milk and oil) to form moist, but not wet patties. Add milk if necessary to further bind the mixture. Heat oil in a frying pan and fry the cakes over medium-high heat, turning once, until they are golden brown on both sides. Serve warm with dipping sauce.