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Monday, June 3, 2013

Crab Cakes with Sciabica's Lemon Extra Virgin Olive Oil

Crab Cakes with Sciabica's Lemon Extra Virgin Olive Oil
by Christine

1 pound crab meat, drained and checked for cartilage
1 egg
2 Tablespoons red pepper, chopped fine
1/3 cup green onion, sliced thin
1 Tablespoon parsley, chopped
1/2 teaspoon Worcestershire Sauce
1/4 teaspoon ground black pepper
1/2 teaspoon kosher salt
1 large garlic clove, minced
1 teaspoon dry mustard
3 Tablespoons mayonnaise
1 cup Ritz cracker, crushed
flour for dredging


Mix Sciabica's Lemon Extra Virgin Olive Oil, egg, red pepper, green onion, parsley, Worcestershire, black pepper, salt, garlic, mustard, mayo and crackers until combined. Gently fold in crab meat.

Shape mixture into patty's and dredge in flour. Heat Sciabica's Manzanillo Variety Fall Harvest Olive Oil and fry crab cakes for 3-4 minutes per side, until golden brown.
Serve with your favorite dipping sauce.

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