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Directions for: Crabsolutely Fabulous Crab Cakes


Crab Cakes

1 lb. (454 g) lump crab meat, well drained

1 ¼ cup whole wheat cracker crumbs, divided

¼ 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

½ tsp grated lemon zest

⅒ tsp freshly ground black pepper

1 Tbsp each butter and light olive oil for sautéing crab cakes

Creamy Lemon-Dill Seafood Sauc

½ 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

½ tsp each Old Bay Seasoning and hot horseradish

Pinch freshly ground black pepper


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 Sauc

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

See more: Healthy, Low-Fat, Appetizer, Shellfish, Dinner, Bake, Lunch