Mint Crab Cakes with Dill Sauce

NEW RECIPE

Mint Crab Cakes with Dill Sauce

Quantity :

10 CRAB CAKES

Cooking time :

30 minutes

Preparation time:

8 TO 10 MINUTES

Ingredients

DILL SAUCE

½ cup (125 ml) Liberté Greek 2% plain yogourt

1 tbsp (15 ml) lemon juice

½ to 1 tbsp (7.5 to 15 ml) chopped fresh dill, to taste

1 tsp (5 ml) shallot, finely chopped

CRAB CAKES

2 cans (170 g each) crab meat, drained

2 tbsp (30 ml) Liberté Greek 2% plain yogourt

1 tbsp (15 ml) chopped fresh mint

1 tsp (5 ml) whole-grain mustard

1 egg, beaten

1 clove garlic, chopped

½ shallot, finely chopped

A few drops of sriracha sauce, to taste

Salt and pepper, to taste

1 cup (80 g) panko breadcrumbs
Canola oil, amount as required
Edible flowers or microgreens, for garnish

Preparation

DILL SAUCE
In a bowl, combine all the ingredients. Season with salt and pepper. Refrigerate until ready to serve.

CRAB CAKES
In a large bowl, combine all the ingredients, except the panko breadcrumbs and canola oil. Adjust the seasoning.
Using your hands, shape the crab cake mixture into 10 patties and place on a plate.
In a shallow dish, place the panko breadcrumbs. Dredge the patties in the breading until well coated.
In a large skillet, heat the canola oil over medium heat.
Cook half the crab cakes at a time for 4 to 5 minutes on each side or until golden brown. Add canola oil as required.
Place the crab cakes on a plate lined with paper towel and keep warm.
Serve the warm crab cakes with the dill sauce. Top with a little fresh dill and edible flowers, if desired.
The dill sauce will keep for up to 3 days in an airtight jar in the refrigerator.

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