Ingredients
1/2 cup canola oil for cooking
2 120 g cans (4.25 oz) chunk crab meat
1/2 cup onion, minced
1 tbsp prepared dijon mustard
1 egg, lightly beaten
1 tsp dried dill weed
1/2 tsp salt
1/4 tsp pepper
1 cup bread crumbs
1/4 cup fresh cilantro
1/2 cup sour cream
juice of half a lime
half a thai chili pepper
pinch salt
Read Full Directions
http://www.familyfeedbag.com/2011/12/crab-cakes-with-cilantro-lime-dip.html