Average Rating: 4TOTAL TIME: Prep: 20 min. + chilling Cook: 10 min./batch
YIELD: 16 appetizers.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
Instructions
- 1. In a large bowl, combine the first five 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.
- 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 each: 174 calories, 14g fat (3g saturated fat), 51mg cholesterol, 287mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 8g protein.