Crabby Crab Cakes
1 hr 45 mins
1 lb of cooked crab meat
½ yellow onion, chopped
½ red bell pepper, chopped
2 cloves garlic, minced
Salt and Pepper to taste
1 cup of crushed Lundberg Family Farm’s Crabby Rice Chips
¼ teaspoon tabasco sauce
1 teaspoon of fresh thyme, minced
1 tablespoon fresh chopped parsley
1/3 cup of green onion, chopped
½ cup grated parmesan cheese
3 tablespoons olive oil, divided
Heat a medium skillet, over medium heat. Add 2 teaspoon of olive oil and sauté onion, bell peppers, and garlic until tender about 4-5 minutes. Transfer to a medium bowl and add the remaining ingredients. Mix well and store mixture in the fridge for at least 1 hour.
After mixture has thoroughly chilled, scoop 2 tablespoon portions of the crabmeat mixture and place on a baking sheet. Wet your hands with warm water and gently pack each portion into 3/4-inch-thick round disks (about 1 1/2” in diameter).
Line a plate with paper towels; set aside. Heat a medium frying pan over medium-high heat. Add 2 teaspoons of olive oil to just coat the bottom of the pan. Place one third of the cakes (or however many will fit) in the pan and cook until golden brown and crisp, about 1 -2 minutes per side. Transfer to the prepared plate. Repeat with the remaining cakes, adding more oil to the pan as needed.
Serve immediately with lemon wedges.
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Serving Size: 110g
Amount Per Serving
Calories from Fat 90
Total Fat 10g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrate 8g
Dietary Fibers 1g