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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I never used to make crab cakes at home until I created this recipe. They're spiced just right , and the mustard-mayo sauce is the perfect accent. Ingredients:
2 tablespoons mayonnaise |
2 tablespoons sour cream |
1 tablespoon dijon mustard |
1/2 teaspoon lemon juice |
1/2 teaspoon worcestershire sauce |
crab cakes: |
1 egg, lightly beaten |
1/2 cup soft bread crumbs |
1/4 cup mayonnaise |
1 teaspoon grated onion |
1/2 teaspoon minced fresh parsley |
1/2 teaspoon worcestershire sauce |
1/8 teaspoon seafood seasoning |
1/8 teaspoon ground mustard |
dash pepper |
dash hot pepper sauce |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
1 tablespoon canola oil |
Directions:
1. In a small bowl, combine the first five ingredients. Cover and refrigerate.
2. In another bowl, combine the first 10 crab cake ingredients. Fold in crab. Refrigerate for 30 minutes.
3. In a large skillet, heat oil over medium heat. Drop crab mixture by 1/4 cupfuls into the pan; cook 3-5 minutes on each side or until golden brown. Serve with sauce. Yield: 2 servings.
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