Ingredients
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- CRAB CAKES:
- 1 large egg, lightly beaten
- 1/2 cup soft bread crumbs
- 1/4 cup mayonnaise
- 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
Reviews
Very good but we used scallion instead of grated onion. Next time try reducing the filler to crab ratio.
Delicious & easy. Didn't have seafood seasoning on hand, substituted a Cajun blend. This one's a keeper!
I had never made crab cakes, but knowing Taste of Home's reputation, I knew they had to be good. They were better than good, they were scrumptious and a new favorite!
you need to be careful not to put the canola oil in the mix. Also I used "packed in foil lump crab; it didn't set well - I think it was too moist. I will use WELL DRAINED can or fresh next time. Sauce is great!