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Crabsolutely Fabulous Crab Cakes
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| Yield: 8 Ingredients | |
| Crab Cakes | |
| 1 pound (454 g) | lump crab meat, well drained |
| 1 1/4 cups | whole wheat cracker crumbs, divided |
| 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 type of 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 | Old Bay Seasoning |
| 1/2 teaspoon | hot horseradish |
| Pinch | freshly ground black pepper |
| 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.
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