Herbed Crab Cake With Radish-And-Avocado Salad

• 2 tablespoons sour cream
• 1 large egg, lightly beaten
• 1 cup soft, fresh breadcrumbs
• 2 tablespoons fresh lemon juice
• 1 1/4 teaspoons seafood seasoning
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1/4 teaspoon freshly ground black pepper
• 1 pound fresh lump crabmeat, drained
• 1 tablespoon butter
• 2 tablespoons olive or vegetable oil

1. Combine first 8 ingredients in a medium bowl. Fold in crabmeat. Shape crab mixture into 4 (4-inch) patties; chill 1 hour.
2. Melt butter with oil in a large skillet over medium-high heat; add crab cakes, and cook 4 to 6 minutes on each side or until golden.
3. Divide Radish-and-Avocado Salad among 4 serving plates; top each with 1 crab cake.

sour cream, egg, fresh breadcrumbs, lemon juice, seafood seasoning, parsley, dill, freshly ground black pepper, lump crabmeat, butter, olive

Taken from www.myrecipes.com/recipe/herbed-crab-cake-radish-avocado (may not work)