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
- 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 large 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 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.
- 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.
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