Crab Cakes with Dill Mayonnaise
Yield
servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
bread crumbs
soft |
|
| 8 | ounces |
crab meat
or imitation crab |
|
| 2 | large |
eggs
|
|
| ¼ | cup |
scallions, spring or green onions
|
|
| 3 | tablespoons |
celery
minced |
|
| 1 | teaspoon |
lemon juice
|
|
| ½ | teaspoon |
garlic salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| coating | |||
| ½ | cup |
bread crumbs
|
|
| ¼ | teaspoon |
garlic salt
|
|
| ¼ | cup |
vegetable oil
|
*
|
| Dill mayonnaise | |||
| 1 | large |
eggs
|
|
| 1 | teaspoon |
dill weed
dried |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
dry mustard
|
|
| ¼ | teaspoon |
white pepper
|
|
| 1 | cup |
vegetable oil
|
*
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
bread crumbs
soft |
|
| 231.2 | ml/g |
crab meat
or imitation crab |
|
| 2 | large |
eggs
|
|
| 59 | ml |
scallions, spring or green onions
|
|
| 45 | ml |
celery
minced |
|
| 5 | ml |
lemon juice
|
|
| 2.5 | ml |
garlic salt
|
|
| 1.3 | ml |
black pepper
|
|
| coating | |||
| 118 | ml |
bread crumbs
|
|
| 1.3 | ml |
garlic salt
|
|
| 59 | ml |
vegetable oil
|
*
|
| Dill mayonnaise | |||
| 1 | large |
eggs
|
|
| 5 | ml |
dill weed
dried |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
dry mustard
|
|
| 1.3 | ml |
white pepper
|
|
| 237 | ml |
vegetable oil
|
*
|
| 15 | ml |
lemon juice
|
|
Directions
In a large bowl, mix together all crabcake ingredients.
Shape mixture into 6 patties.
Handle gently, patties are soft.
On plate, combine coating ingredients.
Place each pattie onto coating mix and pat on coating.
Place coated patties onto baking sheet.
Let stand 15 minutes.
In large skillet, heat oil and fry patties over medium heat until golden brown about 3 to 5 minutes on each side.
Serve with Dill Mayonnaise.
Makes 6 patties.
Dill Mayonnaise: In blender container, place egg, dill, salt, mustard and white pepper.
Cover and blend at medium-high speed 10 seconds.
With blender running, begin adding oil through opening in blender cover in a very thin stream.
When about ¼ cup oil remains and mayonnaise is thick, blend in lemon juice.
With blender still running, add remaining oil in thin stream.
Blend mayonnaise until very thick, stopping occasionally to stir in any unincorporated oil if necessary.
Refrigerate until ready to be used.
