Ingredients
1/2 cup sour cream1/2 cup mayonnaise2 tablespoons sweet pickle relish1 tablespoon spicy brown mustard1/4 teaspoon seafood seasoningCRAB CAKES:1 large egg, beaten1/4 cup grated Parmesan cheese1/4 cup seasoned bread crumbs1/4 cup mayonnaise2 tablespoons finely chopped onion1 tablespoon minced fresh parsley1 tablespoon spicy brown mustard1/2 teaspoon seafood seasoning1/8 teaspoon pepper3 cans (6 ounces each) lump crabmeat, drained1/4 cup canola oil
Preparation
In a large bowl, combine the first five ingredients. Cover and chill until serving. For crab cakes, in a large bowl, combine the egg, cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper. Fold in crab. Refrigerate for at least 30 minutes.
With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with sauce.
