Coastal Home Blog

From The Galley: Crab Cakes With Cilantro Lime Dip

From the galley at Our Boat House: Crab Cakes


CRAB CAKES
1/2 cup canola oil for cooking
2 120 g cans (4.25 oz) chunk crab meat, drained
1/2 cup onion, minced
1 tbsp prepared dijon mustard
1 egg, lightly beaten
1 tsp dried dill weed
1/2 tsp salt
1/4 tsp pepper
1 cup bread crumbs
DIP
1/4 cup fresh cilantro, roughly chopped
1/2 cup sour cream
juice of half a lime
half a thai chili pepper, minced
pinch salt

Crab cake recipe
While the cooking oil was warming up in a large skillet over medium-low heat, the rest of the crab cake ingredients were added to a large mixing bowl and stirred well to combine. I formed patties about 2-inches across and 1-inch in thickness. Once my oil was ready (you can test it by dropping in a small amount of the mixture, which should bubble when the oil is ready), I added my crab cake patties, cooking for 3-4 minutes a side until golden brown and crispy. They drained on a dinner plate lined with paper towel while I prepared the dip.

This recipe makes one dozen crab cakes.

Recipe credit & link:

Crab cakes with cilantro lime dip by Family Feedbag

Comments

WoW! Sooooooooooo beautiful!
-   1 month ago -
So sorry to hear of his passing ... he certainly looked like someone who was full of life. Prayers offered for those that were touched by his passing.
-   1 month ago -
This looks good will be making this could use shrimp or salmon
-   2 months ago -
Subscribe and Save!

Sign up to receive unique tips, ideas for coastal living and special discounts...

so That You Can Get Discount Coupons, Promos, Company News and More!

You will be unable to submit the form unless you turn your javascript on.

Newsletter Sign-Up