Crab Cakes

2 egg whites, lightly beaten
2 tablespoons mayonnaise
2 teaspoons chopped fresh parsley
1 1/4 teaspoons Old Bay or Creole/Cajun seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1 teaspoon dry mustard
2 cloves Cane Sugar with Chilli Smoked Garlic – very finely minced
1/2 cup soft bread crumbs
1 pound fresh lump crabmeat, drained

Combine egg whites, mayonnaise, parsley, Creole seasoning, Cane Sugar With Chilli Smoked Garlic Worcestershire sauce, pepper, and dry mustard. Gently stir in the bread crumbs and crabmeat.

Shape mixture into 8 patties, about 2 1/2 inches in diameter. Place patties on a baking sheet lined with waxed paper or non-stick foil; cover and chill for 30 to 60 minutes.

Spray a large nonstick skillet with vegetable cooking spray or use a little olive oil to coat the bottom.

Place over medium-high heat. When the skillet is hot, add crab cakes; cook for 3 to 4 minutes on each side, or until browned.
Makes 4 servings.


Acknowledgements

Based on a recipe by By Diana Rattray


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