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Prep Time
15 mins
Total Time
45 mins
12 crab cakes


1 1/4 cups
panko breadcrumbs, divided
300 mL
1 tbsp
olive oil
15 mL
1/2 tsp
salt, divided
2 mL
1/2 tsp
pepper, divided
2 mL
4 tbsp
Compliments Fresh Dill finely chopped, divided
60 mL
1 cup
fresh or frozen crab claw meat
227 g
2 tsp
Worcestershire sauce
10 mL
3/4 tsp
hot sauce, divided
4 mL
4 tsp
Dijon mustard, divided
20 mL
1/2 cup
green onion, finely chopped
125 mL
1/4 cup
60 mL
1/2 cup
yellow (or red) pepper, finely diced
125 mL
2 slices
Compliments Naturally Smoked Fully Cooked Bacon, 50% less salt, finely chopped
1/2 cup
low-fat sour cream
125 mL
2 tsp
fresh lemon juice
10 mL


Step 1
Toast 1 cup of panko breadcrumbs until golden brown in skillet over low heat. Add the 1 tbsp olive oil, pinch each of salt and pepper and 1 tbsp dill and mix well. Toast a couple of minutes longer, take off the heat and set aside.
Step 2
Preheat oven to 425°F (220°C). Meanwhile, squeeze the crab in a paper towel to remove excess moisture. Add the crab, the remaining 1/4 cup of panko bread crumbs, ¼ tsp each of salt and pepper, 2 tbsp of dill, the Worcestershire sauce and ½ tsp of hot sauce, 2 tsp Dijon mustard, green onion, mayonnaise, yellow pepper, bacon and egg to mixing bowl. Mix together well. (Mixture can be prepared in advance and refrigerated until ready to use.)
Step 3
Form 12 patties approx 2” wide and 1/2” thick. Dredge patties in the prepared panko crumbs; the cakes will be soft. Place on a parchment-lined baking sheet, and bake for 7 to 9 min. Flip the crab cakes over, and bake for another 7 to 9 min.
Step 4
Meanwhile, prepare the dipping sauce by combining the sour cream and lemon juice with 1/4 tsp hot sauce, 1 tbsp of dill, 2 tsp of Dijon and a pinch each of salt and pepper in a small bowl. Serve dipping sauce with the warm crab cakes.


Party Potluck

Nutritional Facts Per Serving

Nutrition Description:
3 crab cakes with dipping sauce.
18 g
Saturated Fat:
4 g
39 g
2 g
4 g
105 mg
17 g
950 mg