Crab Cakes with Horseradish Sauce
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"Appetizer- Crab Cakes"
Serves 8 | Prep Time 10 minutes PT10M | Cook Time 10 minutes PT20M | AppetizerWhy I Love This Recipe
when I don't have time to cook l make this recipe
Ingredients You'll Need
Crab Cakes
1 cup Panko bread crumbs divided
1 egg
2 tablespoons skim milk
1/2 cup chopped green onions
2 teaspoons dijon mustard
1 teaspoon worcestershire sauce
1/4 teaspoon hot sauce
1 16-ounce container lump or white crabmeat picked through for shells
1 tablespoon olive oil
Horseradish Sauce
1/4 cup nonfat sour cream
2 tbsp light mayonnaise
1 tbsp lemon juice
2 tbsp prepared horseradish
pinch sugar
Directions
1. In bowl, mix 1/2 cup panko crumbs, egg, milk, green onions, mustard, Worcestershire, and hot sauce mixing well with fork. Carefully, fold in crabmeat and with hands mold into eight crab cakes.
2. Coat crab cakes with remaining 1/2 cup panko, pressing gently to make crumbs adhere. Refrigerate 30 minutes or time permitting.
3. In large nonstick skillet, heat oil and cook crab cakes 3-4 minutes, spray nonstick cooking spray on top crab cake, flip and cook another 3-4 minutes or until done.
1. In bowl, combine all ingredients. Mix well.
Pairs Well With
vegetables
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