Crab Cakes
Author: Kelly Donlea
These tasty baked crab cakes can be made for an elegant appetizer, or served as a main course. Use leftover crab legs for cook once, eat twice success, or use packaged or fresh crab. Serve with lemon dill mustard sauce.
Ingredients
- Approximately 3/4 pound crab meat
- 15 Ritz or other puffy crackers, smashed
- 1 egg
- 1/2 cup mayonnaise or Greek Yogurt
- 1 teaspoon lemon juice
- 1 teaspoon Cajun Seasoning
- 1/2 cup diced celery
- 1/4 cup diced green onions
- 1 teaspoon salt
- 1/2 teaspoon pepper
Preheat oven to 350 degrees F. In a large bowl, break apart crab meat with fork. Add remaining ingredients, and mix well. Form into patties: 1-1/2 inch diameter for appetizer size, and 2-1/2 inch diameter for entree size. Place on a greased baking sheet and bake for 15 minutes for appetizer size, and 20 minutes for entree size, until edges are browned. Serve with rice, or on rolls with mustard sauce.
Dill Mustard Sauce
Ingredients
- 1/4 cup Dijon Mustard
- 1/2 cup Greek yogurt, sour cream or mayonnaise
- 1 teaspoon hot sauce
- 1/2 teaspoon dill
- 1 teaspoon white wine or white vinegar
- 1 teaspoon lemon juice
