Ingredients
Scale
- 1 pound fresh crab meat, carefully checked for shells
- 1/2 cup panko breadcrumbs
- 1/4 cup sour cream
- 1 large egg, lightly beaten
- 1 tablespoon whole grain mustard
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon cracked black pepper
- 1/2 teaspoon sea salt
- 1/4 teaspoon smoked paprika
- 2 tablespoons fresh chives, finely chopped
- 1/4 cup olive oil (for frying)
For the Herbed Garlic Dip:
- 1/2 cup sour cream
- 1/4 cup fresh dill, chopped
- 1 tablespoon lime juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- In a mixing bowl, gently fold together the crab meat, panko breadcrumbs, sour cream, beaten egg, whole grain mustard, lime juice, lime zest, black pepper, sea salt, smoked paprika, and chives.
- Shape the mixture into 8 patties, each about 1 inch thick, and chill in the refrigerator for at least 30 minutes.
- Prepare the herbed garlic dip by combining sour cream, chopped dill, lime juice, minced garlic, and seasoning with salt and pepper in a separate bowl.
- In a large skillet, heat the olive oil over medium heat and add the crab fritters, cooking in batches if necessary.
- Fry each side for approximately 4-5 minutes, or until golden brown and crispy, then transfer to a plate lined with paper towels.
- Serve the crab fritters hot alongside the herbed garlic dip.
Notes
- For an extra zing, incorporate a splash of hot sauce into the fritter mixture.
- Feel free to swap the dill in the dip for tarragon or parsley for a unique twist.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 crab cake with dip
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg