Crab Cakes with Zesty Dipping Sauce
Prep Time
Makes
Cooking Mode
1 ¼ cups panko breadcrumbs, divided
1 tbsp olive oil
½ tsp salt, divided
½ tsp pepper, divided
4 tbsp Compliments Fresh Dill finely chopped, divided
1 cup fresh or frozen crab claw meat
2 tsp Worcestershire sauce
¾ tsp hot sauce, divided
4 tsp Dijon mustard, divided
½ cup green onion, finely chopped
¼ cup mayonnaise
½ cup yellow (or red) pepper, finely diced
2 slices Compliments Naturally Smoked Fully Cooked Bacon, 50% less salt, finely chopped
1 egg
½ cup low-fat sour cream
2 tsp fresh lemon juice
1 ¼ cups panko breadcrumbs, divided
1 tbsp olive oil
½ tsp salt, divided
½ tsp pepper, divided
4 tbsp Compliments Fresh Dill finely chopped, divided
1 cup fresh or frozen crab claw meat
2 tsp Worcestershire sauce
¾ tsp hot sauce, divided
4 tsp Dijon mustard, divided
½ cup green onion, finely chopped
¼ cup mayonnaise
½ cup yellow (or red) pepper, finely diced
2 slices Compliments Naturally Smoked Fully Cooked Bacon, 50% less salt, finely chopped
1 egg
½ cup low-fat sour cream
2 tsp fresh lemon juice
Directions
1Toast 1 cup of panko breadcrumbs until golden brown in skillet over low heat. Add the 1 tbsp olive oil, pinch each of salt and pepper and 1 tbsp dill and mix well. Toast a couple of minutes longer, take off the heat and set aside.
2Preheat oven to 425°F (220°C). Meanwhile, squeeze the crab in a paper towel to remove excess moisture. Add the crab, the remaining 1/4 cup of panko bread crumbs, ¼ tsp each of salt and pepper, 2 tbsp of dill, the Worcestershire sauce and ½ tsp of hot sauce, 2 tsp Dijon mustard, green onion, mayonnaise, yellow pepper, bacon and egg to mixing bowl. Mix together well. (Mixture can be prepared in advance and refrigerated until ready to use.)
3Form 12 patties approx 2” wide and 1/2” thick. Dredge patties in the prepared panko crumbs; the cakes will be soft. Place on a parchment-lined baking sheet, and bake for 7 to 9 min. Flip the crab cakes over, and bake for another 7 to 9 min.
4Meanwhile, prepare the dipping sauce by combining the sour cream and lemon juice with 1/4 tsp hot sauce, 1 tbsp of dill, 2 tsp of Dijon and a pinch each of salt and pepper in a small bowl. Serve dipping sauce with the warm crab cakes.
Tips
1
The crab cakes can be formed into patties (prior to being dredged in panko mixture) up to one day before and refrigerated in an airtight container. Preheat oven and bake crab cakes according to directions.
Disclaimer
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Personal Note
Personal Note
