CRAB CAKES WITH CHESAPEAKE BAY MAYO

Crab Cakes with Chesapeake Bay Mayo image

I placed my personal stamp on my Aunt Ellie's crab cake recipe by changing up some of her ingredients. They're served with a tart and tangy creamy sauce. You can serve them on an appetizer spread or as a terrific first-course at a formal dinner.-Michelle Critchell, Moon, Virginia

Provided by Taste of Home

Time 30m

Yield 16 appetizers.

Number Of Ingredients 17

Ingredients

1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon spicy brown mustard
1/4 teaspoon seafood seasoning
CRAB CAKES:
1 large egg, beaten
1/4 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
1/4 cup mayonnaise
2 tablespoons finely chopped onion
1 tablespoon minced fresh parsley
1 tablespoon spicy brown mustard
1/2 teaspoon seafood seasoning
1/8 teaspoon pepper
3 cans (6 ounces each) lump crabmeat, drained
1/4 cup canola oil

Steps:

In a large bowl, combine the first five ingredients. Cover and chill until serving. For crab cakes, in a large bowl, combine the egg, cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper. Fold in crab. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with sauce.

Nutrition Facts : Calories 174 calories, Fat 14g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 287mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.