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Crab Cakes with Chesapeake Bay Mayo

I placed my personal stamp on my Aunt Ellie's crab cake recipe by changing up some of her ingredients. They're served with a tart and tangy creamy sauce. You can serve them on an appetizer spread or as a terrific first-course at a formal dinner.—Michelle Critchell, Moon, Virginia

16 ServingsPrep: 20 min. + chilling Cook: 10 min./batch

Ingredients

1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon spicy brown mustard
1/4 teaspoon seafood seasoning
CRAB CAKES:
1 egg, beaten
1/4 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
1/4 cup mayonnaise
2 tablespoons finely chopped onion
1 tablespoon minced fresh parsley
1 tablespoon spicy brown mustard
1/2 teaspoon seafood seasoning
1/8 teaspoon pepper
3 cans (6 ounces each) lump crabmeat, drained
1/4 cup canola oil

Directions

In a large bowl, combine the first five ingredients. Cover and chill
until serving. For crab cakes, in a large bowl, combine the egg,
cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood
seasoning and pepper. Fold in crab. Refrigerate for at least 30

2 of 2

Crab Cakes with Chesapeake Bay Mayo (continued)

Directions (continued)

minutes.
With floured hands, shape mixture by 2 tablespoonfuls into
1/2-in.-thick patties. In a large skillet over medium heat, cook
crab cakes in oil in batches for 3-4 minutes on each side or until
golden brown. Serve with sauce. Yield: 16 appetizers.

Nutrition Facts: 1 crab cake with 1 tablespoon sauce equals 174 calories, 14 g fat (3 g saturated fat), 51 mg cholesterol, 287 mg sodium, 2 g carbohydrate, trace fiber, 8 g protein.

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