From The Galley: Crab Cakes With Cilantro Lime Dip

From the galley at Our Boat House: 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
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


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