A delightful twist on classic crab sticks, these golden crab cakes are crispy, flavorful, and paired with a creamy herb dip.
Crack the egg into a mixing bowl and whisk until smooth.
Ensure the egg is well-beaten for even mixing.
Add the chives, flour, baking powder, salt, and pepper to the bowl. Mix until combined.
Mix gently to avoid overworking the batter.
Fold in the crabmeat gently to maintain its texture.
Use fresh crabmeat for the best flavor.
Chill the mixture in the refrigerator for 30 minutes to firm up.
Chilling helps the cakes hold their shape during cooking.
Shape the mixture into small cakes and coat each with bread crumbs.
Use panko bread crumbs for extra crunch.
Heat oil in a nonstick skillet over medium heat. Cook the cakes in batches until golden brown on each side.
Avoid overcrowding the skillet for even cooking.
Place cooked cakes on paper towels to drain excess oil.
Pat gently to remove oil without damaging the cakes.
Mix mayonnaise and dill in a small bowl to prepare the dipping sauce.
Adjust dill quantity to taste.
Serve the crab cakes warm with the herb dip on the side.
Garnish with a sprig of dill for presentation.
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