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Gravel & Dine

Crab Cakes with Lemon Herb Sauce

The perfect light dinner for a warm spring/summer day or as a great Lent meal. Lighter crab cakes are paired with a lemon and herb sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 crab cakes
Course: Main
Ingredients Method

Ingredients
  

  • Crab cakes:
  • 1 lb jumbo lump crab picked over for shell pieces
  • ¼ c light mayo I prefer Hellman’s light
  • 2-4 T plain bread crumbs
  • 2 T Dijon mustard
  • 4 scallions green parts only, minced
  • 2 t fresh dill minced
  • 2 t fresh parsley minced
  • 1 t Old Bay Seasoning
  • Salt
  • Pepper
  • 1 large egg white
  • ¼ flour
  • 2 T canola oil
  • Lemon and Herb Sauce:
  • ½ c light mayo I prefer Hellman’s light
  • ¼ c sour cream
  • 2 T fresh lemon juice
  • 4 t fresh parsley minced
  • 4 t fresh thyme minced
  • 1 scallion minced
  • ½ t salt
  • ¼ t pepper
  • Lemon wedges for serving

Method
 

  1. In a medium bowl, gently fold together crab, mayo, 2 T breadcrumbs, Dijon mustard, scallion, dill, parsley, and old bay. Season with salt and pepper.
  2. Gently fold in the egg white. Add remaining breadcrumbs if needed so the mixture just holds together.
  3. Divide mixture into 4 parts. Shape into patties about an inch high. Place on a parchment lined cookie sheet and chill for 30 minutes or up to 24 hours.
  4. Stir together all ingredients for the lemon and herb sauce, from mayo to pepper. Chill for 30 minutes.
  5. Spread flour in a shallow pan. Dredge crab cakes in flour mixture and gently pat off the excess.
  6. Heat oil in a 12 inch non-stick skillet over medium heat. Add crab cakes and cook for 4 to 5 minutes per side until well browned.
  7. Transfer to a paper towel lined plate and allow to drain.
  8. Serve with lemon and herb sauce and lemon wedges.