Crab Cakes with Chesapeake Bay Mayo
TOTAL TIME: Prep: 20 min. + chilling Cook: 10 min./batch
YIELD: 16 appetizers.
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
Ingredients
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1/2 cup sour cream
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1/2 cup mayonnaise
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2 tablespoons sweet pickle relish
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1 tablespoon spicy brown mustard
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1/4 teaspoon seafood seasoning
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CRAB CAKES:
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1 large egg, beaten
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1/4 cup grated Parmesan cheese
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1/4 cup seasoned bread crumbs
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1/4 cup mayonnaise
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2 tablespoons finely chopped onion
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1 tablespoon minced fresh parsley
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1 tablespoon spicy brown mustard
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1/2 teaspoon seafood seasoning
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1/8 teaspoon pepper
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3 cans (6 ounces each) lump crabmeat, drained
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1/4 cup canola oil
Directions
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1.
In a large bowl, combine the first 5 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 minutes.
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2.
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.
Nutrition Facts
1 serving: 174 calories, 14g fat (3g saturated fat), 51mg cholesterol, 287mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 8g protein.
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