Easy Crab Cakes With Cilantro Lime Dip

This past Lent, I was combing through Pinterest searching for vegetarian meals to cook on Fridays. I stumbled across a crab cake recipe that was simple and called for many ingredients I already keep in my kitchen! I felt it was a little indulgent for Lent, but I kept the recipe until Easter and it’s delicious. Every time I ask my husband what he’d like for dinner, this recipe usually tops the list.

This recipe was altered from The Family Feedbag.  This recipe makes 6 – 8 crab cakes.

You will need:

Crab Cakes

1/4 cup canola oil for cooking

8 oz chunk crab meat, drained

1/2 cup onion, minced

1 tbsp prepared dijon mustard

1 egg, lightly beaten

pinch of fresh dill weed

1/2 tsp salt

1/4 tsp pepper

1 cup bread crumbs


1/4 cup fresh cilantro, roughly chopped

1/2 cup sour cream

juice of half a lime

pinch salt

While the cooking oil is warming up in a large skillet over medium-low heat, combine the crab cake ingredients in a large bowl. Form patties about 2-inches across and 1-inch in thickness. (You could also make smaller, bite size patties if you’re looking to serve these as hors d’oeuvres!) Once the oil is warm (you can test it by dropping in a small amount of the mixture, which should bubble when the oil is ready), drop your patties into the skillet and cook for 3-4 minutes on each side until golden brown and crispy. Drain on paper towels while you prepare the dip.


For the dip, just combine all the ingredients in a serving bowl, mix well, and enjoy!