Crab Cakes w/ Lemon-Dill Sauce
help them out and create a new yummy recipe for them.
This is a simple low carb crab cake recipe, and the dill sauce is low carb, calorie, and fat. It makes a great vegetable dip too. If you are doing a low carb diet use whole sour cream.
Make the sauce first and chill in the refrigerator so it can thicken while you are making the crab cakes.
I use cans of chunk crab meat, but you can use fresh pieces if you have them available, even better. If you want to spice it up use a diced Jalapeno instead of bell pepper.
Make these into small Tbsp size patties and they make great appetizers!!
I would love to hear from you any thoughts or suggestions are appreciated. Enjoy!
Total Servings: 6-8 Total Cost: $8.50
1 Cup Low Fat Sour Cream
1/4 Cup Fresh Chopped Dill
1 Green Onion Finely Diced-optional
2 Tbsp of Dijon Mustard
2 tsp Lemon Juice
1 tsp Chopped Garlic or Garlic Powder
- Mix all ingredients together in bowl
- Set in refrigerator to chill
3 6oz cans of Crab Chunks or Fresh Crab meat
2 Green Onions-Finely Diced
2 Tbsp Bell Pepper or Jalapeno-Finely Diced
1/4 Cup Mayonnaise
1/2 Cup Parmesan Cheese
1 Egg or Egg Beater
2 Tbsp Lemon Juice
1 tsp Worcester Sauce
1/4 tsp Chopped Garlic or Garlic Powder
1 Tbsp Dijon Mustard
1/4 tsp Black Pepper
3 Tbsp of Olive Oil
- In a bowl mix together all ingredients, except oil
- Place in refrigerator to chill for 15-20 minutes
- Heat Oil in pan on medium/high heat
- Take out and form patties
- Place in hot oil
- Cook on each side 4-5 minutes until brown
- Serve warm with sauce