Crab Cakes and Dill Sauce

By á-1226

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

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