Crab Cakes and Dill Sauce

Crab Cakes and Dill Sauce
Crab Cakes and Dill Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb(s) (454 g) lump crab meat, well drained

  • 1 1/4

    cup whole wheat cracker crumbs, divided

  • 1/4

    cup finely minced red bell pepper

  • 2

    Tbsp minced green onions

  • 1

    Tbsp minced fresh parsley

  • 1

    egg

  • 2

    Tbsp light mayonnaise (not fat free)

  • 1

    Tbsp freshly squeezed lemon juice

  • 2

    Tbsp grainy Dijon mustard

  • 1

    tsp Old Bay Seasoning

  • 1

    tsp Worcestershire sauce

  • 1/2

    tsp grated lemon zest

  • 1/8

    tsp freshly ground black pepper

  • 1

    Tbsp each butter and light olive oil for sautéing crab cakes

  • Lemon Dill Sauce

  • 1/2

    cup light sour cream (3% or 5%)

  • 1

    Tbsp grainy Dijon mustard

  • 1

    Tbsp freshly squeezed lemon juice

  • 1

    Tbsp minced fresh dill

  • 1

    tsp grated lemon zest

  • 1/2

    tsp each Old Bay Seasoning and hot horseradish

  • Pinch freshly ground black pepper

Directions

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 1. Meanwhile, make sauce. Whisk together all sauce ingredients in a small bowl. Cover and refrigerate until ready to serve.

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