Crab Cakes with Dill Mayo Dip

Day 2 of the Long weekend and my first attempt at Homemade Crab Cakes = A complete Success!!! Rob called them "Restaurant Quality". They were so easy to make and for my Weight watchers followers, Crab Cakes = 3 POINTS EACH!!!

I recommend using the Lump crab meat you can buy canned in the seafood section (if they are on sale make sure you stock up, they have a shelf life of up to a year!). The only thing I added was a few dashes of Worcestershire sauce for added flavor. I also made a yummy Dill Mayo Dip = 0 POINTS to go on the side! I'll include the recipe below! this recipe is so versatile and can work with any kind of fresh fish, shrimp, or scallops. Just grind the fish in your food processor so it's pliable.

Crab Cakes

3 Sprays cooking Spray

4 tsp salted butter divided

2/3 cup Panko Breadcrumbs

1 pound Lump Crabmeat

2 Eggs

1 Tbsp Sherry (dry or sweet)

1 tsp Salt

1 tsp Dijon Mustard

1 ½ Tbsp Low fat Mayonnaise

¼ cup Parsley – fresh minced

¼ cup Dill – fresh minced

Coat a large skillet with cooking spray; set over medium heat. Melt 2 teaspoons butter in skillet. Add onion; cook, stirring frequently, until onion turns translucent and start to caramelize, about 5 to 10 minutes. Stir in panko; cook, stirring frequently, until toasted, about 5 minutes. Set aside to cool.

Place crabmeat in a large bowl. Add onion mixture, eggs, sherry, salt and mustard; mix well. Add mayonnaise and parsley; mix well again.

Working with wet hands, form eight 3-inch crab cakes, about 3/4-inch thick; place on a metal baking sheet, cover and refrigerate for at least an hour to help crab cakes stick together while cooking.

Coat a very large skillet with cooking spray; set over medium heat. When skillet is heated, melt 2/3 teaspoon butter. Place a batch of crab cakes in skillet in a single layer and cook until golden, about 3 to 4 minutes per side; remove to a serving plate and cover to keep warm (or place in a 200°F oven to keep warm). Repeat with remaining ingredients. Yields 1 crab cake per serving.

Dill Mayo Dip

¼ Cup low fat Mayonnaise

¼ Cup Dill Pickle relish

2 tbsp Dill – fresh minced

1 tsp Dijon Mustard

Mix thoroughly, garnish with extra dill. Serve chilled.

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