1 pound canned lamp crabmeat
1 medium size onions chopped
6-8 garlic cloves chopped
2 medium size shredded
1 large egg
1/2 cap Italian breadcrumbs (Progresso recommended)
2 table spoon light Ranch veggie dip (T.Marzetti recommended)
1/2 table spoon sour ream (Breakstone recommended)
1 table spoon Mayonnaise (Kraft recommended)
1/3 cup white wine (Tvishi – Georgian wine recommended)
1 tea spoon French mustard (Maille- Old style recommended)
1/2table spoon Worcestershire sauce
1/4 table spoon ground black pepper
1/4 table spoon ground Allspice
1/4 table spoon Hungarian paprika
1 table spoon fresh parsley
4 table spoon sweet butter
1/4 cup Olive oil
Preparation time: 20 min
Cooking time: 20-25 min
In none stick skillet saute in sweet butter chopped onion until golden. Add shredded carrots and garlic and saute for another 3-5 min, cool.
In medium bowl mix well Italian breadcrumbs, veggie dip, sour cream, Mayonnaise, spices, vine, Worcestershire sauce, mustard and egg. Add cool onion, carrot, garlic mixture. Very gently incorporate crabmeat. Gently shape crab mixture into 8-10 crab cakes. Place cakes on the plate, cover with plastic and keep cold in refrigerator 1-4 hours.
Arrange crab cakes on the non stick pan so they aren’t touching and cook in sweet butter and olive oil mixture until they are nicely golden brown and heated through (on each side about 3 min). You can bake as alternative in preheated 400°F oven for 20 min.
Serve with light ranch veggie dip and fresh parsley.