CRAB-CAKES Recipe
Chopped rock shrimp, lump crab, spinach and cheese blend, golden crisp, our honey Dijon mustard sauce
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Ingredients
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Crab Cake Ingredients
Method
Instructions
Prepare the mixture
In a large bowl, combine the chopped rock shrimp, lump crab meat, chopped spinach, shredded cheese blend, breadcrumbs, mayonnaise, Dijon mustard, beaten egg, garlic powder, salt, and black pepper. Mix until well combined.
Form the crab cakes
Using your hands, shape the mixture into patties, about 2 inches in diameter. Place them on a baking sheet lined with parchment paper.
Chill the patties
Refrigerate the patties for at least 30 minutes to help them hold their shape while cooking.
Fry the crab cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and crispy.
Serve
Remove the crab cakes from the skillet and drain on a paper towel. Serve warm with honey Dijon mustard sauce on the side.
