DEEN BROTHERS' LIGHTER CRAB CAKES - PAULA DEEN

DEEN BROTHERS' LIGHTER CRAB CAKES - PAULA DEEN image

Yield 8

Number Of Ingredients 20

Crab cakes:
1 lb jumbo lump crabmeat
3 T diced pimentos, drained
3 scallions, finely chopped
1/2 c + 2 T Italian style bread crumbs
1/4 c light mayonnaise
1 T Dijon mustard
1 T lemon juice
1 egg white
1/2 t Paula Deen's House Seasoning
1/4 t hot sauce
2 t canola oil
Lemon Dill sauce:
1/4 c light mayonnaise
2 T sweet pickle relish
1 T chopped fresh dill
1 T grated lemon zest
2 t lemon juice
2 t Dijon mustard
1 garlic clove, minced

Steps:

To make the crab cake, combine the crabmeat, pimentos, scallions, 1/4 c bread crumbs, mayonnaise, mustard, lemon juice, egg white, seasoning and hot sauce in a large bowl until blended. Form into 8 equal patties. Place the remaining bread crumbs on a sheet of waxed paper. Dredge the patties in the crumbs; transfer to a plate; refrigerate covered for 20 minutes. Heat the oil in a large, non stick skillet over medium heat. Add the patteis and cook until crisp and golden, 3-4 minutes. Turn and cook 2-3 minutes longer. Meanwhile, to prepare the lemon-dill sauce, whisk together the mayonnaise, relish, dill, lemon zest, lemon juice, mustard and garlic in a small bowl until blended. Serve with the crab cakes.