Edie Hand Foundation

4-oz. Moore’s Marinade
2 egg whites, lightly beaten
1 cup green onions, chopped
1 cup fresh breadcrumbs, grated
1 lb cooked crabmeat or 2-6 oz. cans crab meat, drained & rinsed
1-1/4 cups sour cream
1 tablespoon fresh lemon juice
2 teaspoons minced fresh dill

Marinate crab meat for 30 minutes. In large bowl, blend crab, egg whites, 1/4 cup sour cream, 1/2 cup green onions and lemon juice. Form mixture into 1” diameter patties. Combine breadcrumbs and dill. Roll cakes in crumb mixture. Place on large baking sheet and bake in preheated 375 degree oven 10-15 minutes. In small bowl, combine remaining sour cream and green onions. Serve cakes garnished with lemon wedges and parsley and pass the sour cream mixture to accent cakes.

Delicious Crab Cakes