Crab Cakes with Zesty Dipping Sauce

Prep Time: 15 minutes
Total Time: 45 minutes
Makes: 12


  1. 1 1/4 cups (310 mL) panko breadcrumbs, divided
  2. 1 tbsp (15 mL) extra virgin olive oil
  3. 1/2 tsp (2.5 mL) salt, divided
  4. 1/2 tsp (2.5 mL) pepper, divided
  5. 4 tbsp (60 mL) Compliments Fresh Dill finely chopped, divided
  6. 1 cup (250 mL) fresh or frozen crab claw meat
  7. 2 tsp (10 mL) Worcestershire sauce
  8. 3/4 tsp (4 mL) hot sauce, divided
  9. 4 tsp (20 mL) Dijon mustard, divided
  10. 1/2 cup (125 mL) green onion, finely chopped
  11. 1/4 cup (60 mL) mayonnaise
  12. 1/2 cup (125 mL) yellow (or red) pepper, finely diced
  13. 2 slices Compliments Naturally Smoked Fully Cooked Bacon, 50% less salt, finely chopped
  14. 1 egg
  15. 1/2 cup (125 mL) low-fat sour cream
  1. 2 tsp (10 mL) fresh lemon juice


  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.
  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.)
  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.
  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.
TIP: The crab cakes can be formed into patties (prior to being dredged in panko mixture) up to one day before and refrigerated in an airtight container. Preheat oven and bake crab cakes according to directions.