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  • SPRINGTIME CRAB CAKES
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Serves 4-6

Ingredients:

  • 1 lb. fresh crab meat (our “Marquis Super Lump” is delicious in these cakes)
  • Blue Crab Bay Crabcake Mix
  • 1 egg
  • 1/4 C Light Lemonaise
  • 1 T water
  • Panko Bread Crumbs
  • Butter and/or oil for sautéing

Directions:

  1. Soak the air dried vegetables (in your packet from Blue Crab Bay) in 1 T of water to re-hydrate. In a large mixing bowl, whisk the egg, add crumb mixture (in Blue Crab Bay packet), 1/2 C Light Lemonnaise and the rehydrated vegetables. Add 1/2 C of panko bread crumbs. Mix well.

  2. Place additional panko bread crumbs in a pan. Form crab mixture into 4-8 evenly sized cakes. Coat crabcakes in panko. Place the panko crusted crabcakes on a cookies sheet. To sauté, lightly coat a skillet with butter and/or oil and cook over medium heat for a few minutes on each side until golden brown. Serve with our Life in Provence Rouille or our Deloius Fils fresh garlic mayonnaise and lemon slices. Serve with an assortment of Mud Lake Farms garden greens, our goat cheese feta, toasted pine nuts, mandarin oranges and Brianna’s Ginger Mandarin Dressing.