Crab Cocktail Cakes

1. 1

   In large bowl, blend crabmeat, egg whites, 1/4 cup sour cream, 1/2 cup onions and lemon juice.

2. 2

   Form mixture into 1-inch patties. Combine bread crumbs and dill.

3. 3

   Roll cakes in mixture.

4. 4

   Place on nonstick baking sheet; bake in preheated 375u00b0 oven for 10 to 15 minutes.

5. 5

   In small bowl, combine remaining sour cream and onions. Serve cakes garnished with lemon wedges and dipping sour cream mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.