Quick Carolina Crab Cakes
TOTAL TIME: Prep: 10 min. + chilling Cook: 10 min.
YIELD: 2 servings.
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
Ingredients
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2 tablespoons mayonnaise
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2 tablespoons sour cream
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1 tablespoon Dijon mustard
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1/2 teaspoon lemon juice
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1/2 teaspoon Worcestershire sauce
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CRAB CAKES:
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1 large egg, lightly beaten
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1/2 cup soft bread crumbs
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1/4 cup mayonnaise
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1 teaspoon grated onion
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1/2 teaspoon minced fresh parsley
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1/2 teaspoon Worcestershire sauce
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1/8 teaspoon seafood seasoning
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1/8 teaspoon ground mustard
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Dash pepper
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Dash hot pepper sauce
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1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
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1 tablespoon canola oil
Directions
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1.
In a small bowl, combine the first 5 ingredients. Cover and refrigerate.
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2.
In another bowl, combine the first 10 crab cake ingredients. Fold in crab. Refrigerate for 30 minutes.
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3.
In a large skillet, heat oil over medium heat. Drop crab mixture by 1/4 cupfuls into the pan; cook until golden brown, 3-5 minutes on each side. Serve with sauce.
Nutrition Facts
2 each: 553 calories, 46g fat (8g saturated fat), 206mg cholesterol, 875mg sodium, 9g carbohydrate (2g sugars, 0 fiber), 22g protein.
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