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Irresistiblemente crujientes bocados de pastel de cangrejo: ¡delicia dorada y picante!

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Crispy and tender crab cakes served with a zesty lemon-dill sauce, perfect for gatherings or a quiet evening at home.

Ingredients

Scale
  • 1 pound lump crab meat, picked over for shells
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped red bell pepper
  • Salt and pepper to taste
  • 1/2 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh dill, chopped

Instructions

  1. Combine the lump crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, red bell pepper, salt, and pepper in a large bowl.
  2. Form the mixture into small patties, about 2 inches in diameter, and place them on a baking sheet lined with parchment paper.
  3. Chill the crab cakes in the refrigerator for at least 30 minutes to help them hold their shape while cooking.
  4. Heat 1/4 cup of vegetable oil in a large skillet over medium heat until shimmering.
  5. Fry the crab cakes, cooking in batches if necessary, for 3-4 minutes on each side until golden brown and crispy.
  6. Drain the crab cakes on a paper towel-lined plate to remove excess oil.
  7. Prepare the sauce by whisking together the sour cream, lemon juice, lemon zest, dill, salt, and pepper until smooth.
  8. Serve the crab cakes warm with the zesty lemon-dill sauce on the side.

Notes

Fresh crab meat is key for the best flavor. Optionally, bake the crab cakes at 400°F for 12-15 minutes instead of frying.

Nutrition

Find it online: https://delishrecipezbylucy.com/irresistiblemente-crujientes-bocados-pastel-de-cangrejo/

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