Lighter Crab Cakes Recipe by The Deen Bros.

3 ratings
Easy Level
0 MIN Prep + Cook
Servings
3 ratings
Easy Level
0 MIN Prep + Cook

Lighter Crab Cakes Recipe by The Deen Bros.

3 ratings
Print
3 ratings
Easy Level
0 MIN Prep + Cook
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Ingredients

  • 1 lb jumbo lump crabmeat, picked over
  • 3 tablespoons diced pimientos, drained
  • 3 scallions, finely chopped
  • 1/2 cup whole-wheat bread crumbs, plus 2 tablespoons
  • 1/2 cup light mayonnaise, divided
  • 1 tablespoon Dijon mustard, plus 2 teaspoons
  • 1 tablespoon lemon juice, plus 2 teaspoons
  • 1 egg white
  • 1/2 teaspoon Paula Deen's House Seasoning
  • 1/4 teaspoon hot sauce
  • 2 teaspoons canola oil
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon grated lemon zest
  • 1 clove garlic, minced

Preparation

To make the crab cakes, combine the crabmeat, pimientos, scallions, 1/4 cup bread crumbs, 1/4 cup mayonnaise, 1 tablespoon mustard, 1 tablespoon lemon juice, egg white, seasoning, and hot sauce in a large bowl until blended. Form into 8 equal patties.

Place the remaining bread crumbs on a sheet of waxed paper. Dredge the patties in the crumbs; transfer to a plate; refrigerate, covered, 20 minutes.

Heat the oil in a large nonstick skillet over medium-high heat. Add the patties and cook until crisp and golden, 3 to 4 minutes. Turn and cook 2 to 3 minutes longer.

Meanwhile, to prepare the Lemon-Dill Sauce, whisk together 1/4 cup mayonnaise, relish, dill, lemon zest, 2 teaspoons lemon juice, 2 teaspoons mustard, and garlic in a small bowl until blended. Serve with the crab cakes.

Reviews

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3 Reviews

Nathan
Nathan 6/30/2015
6/30/2015
Enjoyed them! Wi

Enjoyed them! Will definitely make them again!

Panda
Panda 1/23/2015
1/23/2015
loved them...exc

loved them...except not being a fan of lemon, I just left out the lemon zest.

Edwina
Edwina 1/17/2015
1/17/2015
Were good.

Were good.

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