Crab Cakes with Creamy Lemon & Baobab Sauce

Chad Montano

by | Read time: 1 minute

Feeling crabby? Satisfy your cravings with these scrumptious crab cakes! They hit the spot as-is, but topped with a creamy lemon sauce and a sprinkling of capers, these patties please the palate and provide a pinch of extra nutrition. How? Simple. Stir in a scoop of superfood powder. Baobab, the fruit of Africa’s “Tree of Life,” is a superb source of vitamins and antioxidants that benefit your bod. Talk about catch of the day!

Crab Cakes Topped with Creamy Dressing and Capers | Vitacost Blog

Crab cakes
8 oz. lump crab meat
1 cup panko bread crumbs, divided in half
2 Tbsp. mayonnaise
1 Tbsp. flat leaf parsley, minced
1 tsp. lemon juice
1 tsp. Dijon mustard
1/2 tsp. cayenne powder
1/2 tsp. sea salt
1/2 tsp. black pepper
1/4 cup red bell pepper, finely chopped
1/2 Tbsp. chives, finely chopped
1 egg, beaten

Lemon-baobab sauce
1/2 cup sour cream
1/2 Tbsp. Baobab powder
1 tsp. capers
1/2 lemon, juiced
Pinch of salt
Pinch of pepper

Directions

  1. In small bowl, combine ingredients for sauce and mix well. Refrigerate sauce. 
  2. In large bowl, combine 1/2 cup of bread crumbs and remaining ingredients except crab; mix well. Add crab meat and combine. 
  3. In shallow bowl, place remaining bread crumbs. Form four patties from crab mixture and coat with bread crumbs. Set on plate and refrigerate for 30 minutes.
  4. Heat skillet over medium-high heat. Add oil to pan and cook patties about 2-3 minutes on each side, or until golden brown. Top with sauce and fresh chives.