1 clove garlic, minced
1 tbsp. Epicure's 3 Onion Dip Mix
1/2 tbsp. Epicure's Roasted Red Pepper Dip Mix
1 green onion, finely chopped
1 can (120 g) crab meat, drained
2 tbsp. mayonnaise (I used some Sriracha Aioli that I had in the fridge - the Lemon Basil Aioli would also be good.)
1 egg
2 pieces of toast, cut into small pieces
cornmeal or panko bread crumbs
Melt butter in a frying pan and add garlic and dip mixes. Sauté for a few minutes and then add to a bowl with all the other ingredients (except cornmeal). Form into 4 patties and coat with cornmeal or panko. Place in the fridge for about an hour. When you're ready to cook them, heat oil in a frying pan over medium-high heat and fry the crab cakes for about 5 minutes on each side. Serve with Sriracha or Lemon Basil Aioli.
Melt butter in a frying pan and add garlic and dip mixes. Sauté for a few minutes and then add to a bowl with all the other ingredients (except cornmeal). Form into 4 patties and coat with cornmeal or panko. Place in the fridge for about an hour. When you're ready to cook them, heat oil in a frying pan over medium-high heat and fry the crab cakes for about 5 minutes on each side. Serve with Sriracha or Lemon Basil Aioli.
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