- Prep Time
- 15 mins
- Total Time
- 45 mins
- Makes
- 12 crab cakes
Ingredients
- 1 1/4 cups
- panko breadcrumbs, divided
- 300 mL
- 1 tbsp
- olive oil
- 15 mL
- 1/2 tsp
- salt, divided
- 2 mL
- 1/2 tsp
- pepper, divided
- 2 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
Directions
Step 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.
Step 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.)
Step 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.
Step 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
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