Crab Cocktail Cakes

Name: Crab Cocktail Cakes
Ingredients: 1 lb. cooked crabmeat or 2 (6 oz.) cans, rinsed and drained; 2 egg whites, lightly beaten; 1 1/4 c. reduced calorie sour cream, divided; 1 c. chopped onions, divided; 1 Tbsp. fresh lemon juice; 1 c. fresh whole wheat bread crumbs; 2 tsp. minced fresh dill or 1 tsp. dried dill; 1 lemon, cut into wedges (for garnish)

8 ingredients

6 steps

Ingredients

1 lb. cooked crabmeat or 2 (6 oz.) cans, rinsed and drained
2 egg whites, lightly beaten
1 1/4 c. reduced calorie sour cream, divided
1 c. chopped onions, divided
1 Tbsp. fresh lemon juice
1 c. fresh whole wheat bread crumbs
2 tsp. minced fresh dill or 1 tsp. dried dill
1 lemon, cut into wedges (for garnish)

Directions

1

In large bowl, blend crabmeat, egg whites, 1/4 cup sour cream, 1/2 cup onions and lemon juice.
2

Form mixture into 1-inch patties. Combine bread crumbs and dill.
3

Roll cakes in mixture.
4

Place on nonstick baking sheet; bake in preheated 375° oven for 10 to 15 minutes.
5

In small bowl, combine remaining sour cream and onions. Serve cakes garnished with lemon wedges and dipping sour cream mixture.
6

Makes 16 to 20 (1-inch) appetizers.