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The Deen Bros. Lighter Crab Cakes

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  • Prep time: 20 min
  • Cook time: 6 min
  • Servings: 4

Ingredients

  • 1 pound jumbo lump crabmeat
  • 3 tablespoons diced pimientos
  • 3 scallions
  • 1/2 cup plus 2 tablespoons Italian-style whole-wheat bread crumbs
  • 1/4 cup light mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 egg white
  • 1/2 teaspoon Paula Deen House Seasoning
  • 1/4 teaspoon hot sauce
  • 2 teaspoons canola oil
  • 1/4 cup light mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon grated lemon zest
  • 2 teaspoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 garlic clove

Directions

To make the crab cakes, combine the crabmeat, pimientos, scallions, 1/4 cup bread crumbs, mayonnaise, mustard, 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 the mayonnaise, relish, dill, lemon zest, lemon juice, mustard, and garlic in a small bowl until blended. Serve with the crab cakes.