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Servings
8
Prep Time
15 minutes
Cook Time
20 minutes
Calories
210
*Note to user: This product contains the highest quality spices such as turmeric which can stain clothing, countertops and dishware.
Ingredients
1 red bell pepper, finely chopped
1 small onion, finely chopped
2 celery stalks, finely chopped
2 tbsp fresh Italian parsley, finely chopped
1 extra large egg
1 tbsp Dijon mustard
3 tbsp light-mayonnaise
1 cup panko breadcrumbs
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2 tbsp iSpice WellnessTM Seafood Seasoning*
2 lbs. crab meat, picked through from shell
breadcrumbs for dredging
1/2 cup sour cream
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
2 tbsp Tabasco hot sauce
2 tsp fresh lemon juice
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1 tsp iSpice WellnessTM Seafood Seasoning*
SAUCE
Directions
Step 1: Heat a non-stick pan over medium heat and sweat peppers, onions and celery until translucent.
Step 2: In a large mixing bowl, stir together the cooked vegetables with the rest of the crab cake ingredients and mix until well combined.
Step 3: Divide the crab mixture into 6 equal parts and shape into balls, then flatten them slightly.
Step 4: Dip crab cakes in remaining breadcrumbs to coat evenly.
Step 5: Refrigerate 1 hour uncovered.
Step 6: Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
Step 7: Bake crab cakes on baking sheet for 20 -25 minutes or until browned and crispy. Flip them halfway through.
Step 8: Meanwhile mix ingredients for the sauce together and let rest, covered in the fridge until ready to use.
Recipe Video
