Lemon Dill Crab Cakes

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Take your taste buds on a thrilling adventure with our Lemon Dill Crab Cakes. Perfectly seasoned, perfectly cooked, and perfectly decadent.

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If y’all have noticed, I’ve been entering some challenges and competitions to try to broaden my talents and challenge myself to do something OTHER than follow a recipe.  And it’s also been a vane attempt at getting my little blog publicized.

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Anyway, one of the challenges I entered was a Paleo one; 2nd Annual Cavegirl Mystery Basket Challenge.  For this one I used some crab, but you can’t just buy a little crab.  You have to buy a pound.  *shrugs*  Who am I to complain?

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Well, I do have one thing to complain about.  Somehow.  Someway.  Someone.  Gave me a cold.  I feel like dirt.  I’m tired.  My nose and throat itch.  *pout*

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This IS.NOT the best time to get sick.  

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We’re preparing for quarter close.  There is SO MUCH work I have to get done.  To have no energy to do it is just going to SUCK!

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And apparently we’ve missed two episodes of MasteChef?  How is that possible??  How could we have possibly missed two episodes?  FAIL.

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Beaver tail?  Oh.  HELL no.  Water bugs?  HELL.NO

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What in the world are these people thinking serving this stuff to MASTER CHEFS?  There are no words…

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Since I feel craptastic, I’m just going to get right to the recipe.

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Combine 1/4 cup of cracker crumbs with mustard, zest, juice, egg substitute, and dill.  Stir to combine.

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Fold crab meat into the cracker mixture being careful not to break up the meat.

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Form into 4 crab cakes.  Press remaining cracker crumbs onto crab cakes to coat.

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Heat a nonstick skillet coated with cooking spray over medium heat. Add 2 tablespoon of oil and swirl to coat. Cook crab cakes 4 to 5 minutes on each side or until golden brown and cooked through.

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Tastes great with lemon roasted brussels sprouts and dill roasted potatoes.

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