- 8
Ingredients
- Crab Cakes
- 1 * 1 pound (454 g) lump crab meat, well drained
- 1 1/4 * 1 1/4 cups whole wheat cracker crumbs, divided
- 1/4 * 1/4 cup finely minced red bell pepper
- 2 * 2 tablespoons minced green onions
- 1 * 1 tablespoon minced fresh parsley
- 1 * 1 egg
- 2 * 2 tablespoons light mayonnaise (not fat free)
- 1 * 1 tablespoon freshly squeezed lemon juice
- 2 * 2 tablespoons grainy Dijon mustard
- 1 * 1 teaspoon Old Bay Seasoning
- 1 * 1 teaspoon Worcestershire sauce
- 1/2 * 1/2 teaspoon grated lemon zest
- 1/8 * 1/8 teaspoon freshly ground black pepper
- 1 * 1 tablespoon each butter and light olive oil for sautéing crab cakes
- Creamy Lemon-Dill Seafood Sauce (good with any type of fish)
- 1/2 * 1/2 cup light sour cream (3% or 5%)
- 1 * 1 tablespoon grainy Dijon mustard
- 1 * 1 tablespoon freshly squeezed lemon juice
- 1 * 1 tablespoon minced fresh dill
- 1 * 1 teaspoon grated lemon zest
- 1/2 * 1/2 teaspoon each Old Bay Seasoning and hot horseradish
- * Pinch freshly ground black pepper
Preparation
Step 1
Crab Cakes
1. 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.
2. 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.
3. 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.
4. Serve hot with creamy lemon-dill sauce.
Creamy Lemon-Dill Seafood Sauce (good with any type of fish)
1. Meanwhile, make sauce. Whisk together all sauce ingredients in a small bowl. Cover and refrigerate until ready to serve.