These delicate crab cakes get two thumbs up!
1 cup Dip Me French Onion Sour Cream Dip
1 pound lump crabmeat picked free of shell
1 cup dry bread crumbs (we prefer unseasoned plain or Panko)
1 bunch green onions, including bulb, finely chopped
¼ cup chopped fresh parsley
¼ tsp cayenne pepper
¼ tsp salt
¼ tsp pepper
3 tablespoons cooking oil (we prefer Canola)
-In a medium bowl combine Dip Me French Onion Sour Cream Dip, crabmeat, ¼ cup bread crumbs, green onions, parsley, cayenne, salt and pepper.
-Shape the crab mixture into 8 patties. Coat the patties with the remaining ¾ bread crumbs and pat off the excess.
-In a large nonstick fry pan, heat the oil on medium heat. Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes longer. Turn and fry on the other side, about 2 minutes longer. Drain on paper towels. Serve with more Dip Me French Onion Sour Cream Dip or our Dip Me Creole Herb Sour Cream Dip. Both pair well with any seafood dish. Enjoy!