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
- 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
Directions
- In a small bowl, combine the first 5 ingredients. Cover and refrigerate.
- In another bowl, combine the first 10 crab cake ingredients. Fold in crab. Refrigerate for 30 minutes.
- 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.
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