• 14 Ratings

Top these grilled crab cakes with a spoonful of tomato-sour cream sauce for a summery appetizer or side dish recipe.



Tomato-Sour Cream Dipping Sauce (optional)


  • In a large skillet heat 2 teaspoons of the cooking oil. Cook and stir the zucchini and green onions about 3 minutes or until vegetables are just tender and the liquid is evaporated. Cool slightly.

  • In a large mixing bowl combine the beaten egg, bread crumbs, Dijon-style mustard, lemon thyme, and, if desired, red pepper. Add the zucchini mixture and crabmeat; mix well. Using about 1/4 cup of the mixture for each crab cake, shape into 8 patties, 1/2 inch thick and 2-1/2 inches in diameter. Brush both sides of the crab cakes lightly with the remaining 4 teaspoons of oil.

  • Place crab cakes directly on a lightly oiled, preheated grill rack. Grill crab cakes on an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until golden brown, turning once.

  • To serve, overlap 2 crab cakes on individual salad plates along with sliced tomatoes. Garnish with cherry tomatoes and lemon or lime wedges, if desired. Serve with Tomato-Sour Cream Dipping Sauce. Makes 4 side-dish servings (2 crab cakes with 2 tablespoons sauce).

Tomato-Sour Cream Dipping Sauce:

  • In a small mixing bowl stir together dairy sour cream, minced yellow and red tomatoes, lemon or lime juice, and seasoned salt. Cover and chill. Serve with crab cakes. Makes about 3/4 cup.


Purchase about 1-1/4 pounds crab legs to get 8 ounces crabmeat.


Prepare Tomato-Sour Cream Dipping Sauce; cover and chill up to 4 hours.

Nutrition Facts

277 calories; 16 g total fat; 5 g saturated fat; 123 mg cholesterol; 424 mg sodium. 16 g carbohydrates; 2 g fiber; 17 g protein; 175 RE vitamin a; 23 mg vitamin c; 101 mg calcium; 2 mg iron;


14 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1