Crab Cakes with Zesty Dipping Sauce

Prep time: 15min
Total time: 45min
12 crab cakes
1 1/4 cups
panko breadcrumbs, divided
310 mL
1 tbsp
extra virgin olive oil
15 mL
1/2 tsp
salt, divided
2.5 mL
1/2 tsp
pepper, divided
2.5 mL
4 tbsp
Compliments Fresh Dill finely chopped, divided
60 mL
1 cup
fresh or frozen crab claw meat
227 g
2 tsp
Worcestershire sauce
10 mL
3/4 tsp
hot sauce, divided
4 mL
4 tsp
Dijon mustard, divided
20 mL
1/2 cup
green onion, finely chopped
125 mL
1/4 cup
mayonnaise
60 mL
1/2 cup
yellow (or red) pepper, finely diced
125 mL
2 slices
Compliments Naturally Smoked Fully Cooked Bacon, 50% less salt, finely chopped
1
egg
1/2 cup
low-fat sour cream
125 mL
2 tsp
fresh lemon juice
10 mL
3 crab cakes with dipping sauce.
calories
380
fat
18 g
saturated fat
4 g
carbs
39 g
sugar
4 g
protein
17 g
cholestrol
105 mg
fibre
2 g
sodium
950 mg

Directions

  1. Toast 1 cup of panko breadcrumbs until golden brown in skillet over low heat. Add the 1 tbsp olive oil, pinch each of salt and pepper and 1 tbsp dill and mix well. Toast a couple of minutes longer, take off the heat and set aside.

  2. Preheat oven to 425°F (220°C). Meanwhile, squeeze the crab in a paper towel to remove excess moisture. Add the crab, the remaining 1/4 cup of panko bread crumbs, ¼ tsp each of salt and pepper, 2 tbsp of dill, the Worcestershire sauce and ½ tsp of hot sauce, 2 tsp Dijon mustard, green onion, mayonnaise, yellow pepper, bacon and egg to mixing bowl. Mix together well. (Mixture can be prepared in advance and refrigerated until ready to use.)

  3. Form 12 patties approx 2” wide and 1/2” thick. Dredge patties in the prepared panko crumbs; the cakes will be soft. Place on a parchment-lined baking sheet, and bake for 7 to 9 min. Flip the crab cakes over, and bake for another 7 to 9 min.

  4. Meanwhile, prepare the dipping sauce by combining the sour cream and lemon juice with 1/4 tsp hot sauce, 1 tbsp of dill, 2 tsp of Dijon and a pinch each of salt and pepper in a small bowl. Serve dipping sauce with the warm crab cakes.

Tip

The crab cakes can be formed into patties (prior to being dredged in panko mixture) up to one day before and refrigerated in an airtight container. Preheat oven and bake crab cakes according to directions.