I have a little barrel out near the garden that I plant seasonal fresh herbs in. I always feel confined to choosing only as many as will fit with in the barrel. This year I chose not to plant fresh dill in lieu of herbs I use more frequently. However, to my excitement when I was out wondering the garden this weekend 1) I noticed that our green onion were just big enough to use and 2) I noticed a volunteer plant of dill in the corner of my garden closest to my herb barrel. After my dill from last year had gone to seed something must of flew over there and taken root! I was so ecstatic about this unplanned fortune that I decided to put that fresh dill and the green onions to use tonight and this was the recipe that popped into my head. I love these crab cakes. I’ve served these plain, or with balsamic vinegar reduction type sauces, but tonight we served them with a lemon tatar sauce which is what Derek prefers. I served them with wild rice and salad as an Entree, but I suppose they are typically more of an appetizer.
- 1 C soft bread crumbs (which is about 1 1/2 slices of bread turned to crumbs in the food processor)
- 1 beaten egg
- 3 Tbsp mayonnaise
- 2 Tbsp sliced green onion
- 1 Tbsp fresh dill, or 1 tsp dried
- 1 tsp seafood seasoning (I use Old Bay)
- 1/4 tsp black pepper
- Two 6.5 oz cans crab meat
- 5 Tbsp fine dry bread crumbs or panko bread crumbs work too
- 3 tsp cooking oil
- In mixing bowl combine eggs, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, and pepper
- Stir in flaked crab meat.
- Form into eight 2.5 in patties (can be covered and chilled like this for up to 24 hours)
- Place crab cakes in greased baking pan.
- Combine bread crumbs and oil.
- Sprinkle over crab cakes, pressing to adhere.
- Baked uncovered at 450 degrees for 12-15 minutes until light brown.