Confetti Crab Cakes
Ingredients
Crab Cakes
- 8 ounces fresh or frozen lump crabmeat, cartilage removed
- 1/4 cup cooked or canned corn
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper
- 1/4 cup grated onion
- 1/3 cup mayonnaise
- 1 teaspoon Original TABASCO® brand Pepper Sauce
- 1/4 teaspoon salt
- 3/4 cup saltine cracker crumbs, divided
- 1 tablespoon vegetable oil
- 1 tablespoon butter or margarine
Spicy Dill Sauce
- 1/2 cup sour cream
- 1 tablespoon chopped fresh dill
- 1 tablespoon lemon juice
- 1/4 teaspoon Original TABASCO® brand Pepper Sauce
- Mesclun lettuce mix
Preparation
Combine crabmeat, corn, celery, red bell pepper, grated onion, mayonnaise, TABASCO® Sauce, salt and 1/2 cup saltine cracker crumbs in medium bowl; mix well. Form 2 tablespoons of mixture into 2-inch round patties. Repeat with remaining mixture to make 12 patties. Carefully coat each patty with remaining cracker crumbs.
Heat oil and butter in 12-inch skillet over medium heat. Cook crab cakes until golden, about 3 minutes per side, adding more oil and butter if necessary.
For Spicy Dill Sauce, combine sour cream, dill, lemon juice and TABASCO® Sauce.
Serve crab cakes on bed of mesculin lettuce mix with Spicy Dill Sauce.
Makes 12.
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