Flat Creek Estate Pinot Blanc 2008 or Pinot Grigio
Ingredients
3 cups saltine crumbs, divided
2 large eggs, lightly beaten
1/2 cup diced onion
3 tbls prepared mustard
2 tsp lemon juice
1/4 tsp pepper
1/2 tsp salt
1/8 tsp ground red pepper
1/4 tsp butter
1 lb fresh lump crabmeat, drained
2 tbls vegetable oil
Instructions
Stir together 2 cups cracker crumbs and next 9 ingredients; fold in crabmeat. Shape into 8 (3-inch) patties; dredge in remaining 1 cup cracker crumbs. Melt butter in oil in large skillet over medium-high heat. Add crab cakes; cook 4 minutes on each side or until golden. Serve with Lemon-Dill Sauce. Garnish if desired. (Serves 8 appetizers).
Lemon-Dill Sauce-
1 cup mayonnaise
2 teaspoons lemon zest
1 tablespoon lemon juice
¾ teaspoon dried dill weed
¼ teaspoon hot sauce (optional)
Originally Submitted
9/30/2009
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