Crab Cakes with Tomato Dill Sauce
Yield
8 servingsPrep
90 minCook
10 minReady
100 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
crab meat
cooked, cartilage removed and meat flaked |
|
| 1 ½ | cups |
bread crumbs
soft, white |
|
| 2 | tablespoons |
margarine
|
|
| 1 | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | each |
egg yolks
beaten |
*
|
| 1 | tablespoon |
olive oil
|
|
| Tomato dill sauce | |||
| ½ | cup |
mayonnaise
|
|
| 1 | tablespoon |
tomato paste
|
|
| 1 ½ | teaspoons |
dill weed
fresh |
|
| 1 | small |
tomatoes
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
crab meat
cooked, cartilage removed and meat flaked |
|
| 355 | ml |
bread crumbs
soft, white |
|
| 3E+1 | ml |
margarine
|
|
| 5 | ml |
dry mustard
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 2 | each |
egg yolks
beaten |
*
|
| 15 | ml |
olive oil
|
|
| Tomato dill sauce | |||
| 118 | ml |
mayonnaise
|
|
| 15 | ml |
tomato paste
|
|
| 7.5 | ml |
dill weed
fresh |
|
| 1 | small |
tomatoes
chopped |
|
Directions
Mix all ingredients except Tomato Dill Sauce and oil.
Shape mixture into 8 patties, each about 2½ inches in diameter.
Cover and refrigerate about 2½ hours or until firm.
Prepare Tomato Dill Sauce; cover and refrigerate until serving.
Heat oil in 10 inch skillet over medium high heat.
Cook patties in oil about 5 minutes, turning once, until light brown on both sides.
Serve with sauce.
TOMATO DILL SAUCE Mix all ingredients.
