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Carolina Crab Cakes

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. —Katie P. Sloan, Charlotte, North Carolina

2 ServingsPrep: 10 min. + chilling Cook: 10 min.

Ingredients

1 egg, lightly beaten
1/2 cup soft bread crumbs
1/4 cup Hellmann's® Real Mayonnaise

[x]

Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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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
MUSTARD SAUCE:
2 tablespoons Hellmann's® Real Mayonnaise

[x]

Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

See More Recipes >
2 tablespoons sour cream
1 tablespoon Dijon mustard
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce

Directions

In a small bowl, combine the first 10 ingredients. Fold in crab.
Refrigerate for 30 minutes. Meanwhile, combine sauce ingredients.
In a large skillet, heat oil over medium heat. Drop crab mixture by

2 of 2

Carolina Crab Cakes (continued)

Directions (continued)

1/4 cupfuls into the pan; cook for 3-5 minutes on each side or until
golden brown. Serve with sauce. Yield: 2 servings.

Nutrition Facts: 2 crab cakes with 2 tablespoons sauce equals 553 calories, 46 g fat (8 g saturated fat), 206 mg cholesterol, 875 mg sodium, 9 g carbohydrate, trace fiber, 22 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.