2 can crabmeat, drained (6 oz / 170 g)
50 ml mayonnaise 1/4 cup
50 ml sour cream 1/4 cup
30 ml fresh dill, chopped 2 tbsp
75 ml green onion, finely chopped 6 tbsp
375 ml fine dry bread crumbs 1 1/2 cup
2 large eggs, fork beaten
75 ml all-purpose flour 6 tbsp
50 ml cooking oil 4 tbsp
In a medium bowl; combine crabmeat, mayonnaise, sour cream, dill, onion, bread crumbs and eggs. Mix well. Shape into patties, approximately 1 tablespoon (15 ml) each. Toss lightly in flour.
In a large skillet; heat oil over medium heat. Add patties. Cook in batches, until golden. Remove and drain on paper towels.
Serves 8