Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 12 to 30 crab cakes, depending on size.
Category
Course
Credit
The Old Farmer's Almanac EATS
Sources
Crab Cakes
Ingredients
1 pound lump crabmeat
2 scallions, white parts only, minced
2 tablespoons minced red bell pepper
2 tablespoons minced fresh Italian parsley
1-1⁄2 tablespoons minced fresh dill
3⁄4 cup fine, plain cracker crumbs, plus extra for rolling, divided
1 large egg, lightly beaten
3 tablespoons mayonnaise
2 teaspoons seafood seasoning (such as Old Bay)
1-1⁄2 teaspoons Dijon-style mustard
1⁄2 teaspoon Worcestershire sauce
olive oil and unsalted butter, for frying
Sauce
Ingredients
3⁄4 cup mayonnaise
3 tablespoons sour cream
1⁄4 cup dill pickle relish
2 tablespoons tomato-based chili sauce
1 tablespoon minced red onion
1 tablespoon minced fresh Italian parsley
3⁄4 teaspoon seafood seasoning (such as Old Bay)
1⁄2 teaspoon Dijon-style mustard
1⁄4 teaspoon sugar
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