Makes 6 crab cakes
Ingredients
- 1 cup Aleia’s Gluten Free Panko
- 4 oz cream cheese, whipped, softened (1/2 of 8 oz pkg.)
- 2 Tbsp mayonnaise
- ¼ cup chives, minced
- 1 egg, lightly beaten
- 2 tsp Old Bay Seasoning or Magic Salmon Seasoning (Chef Paul Prudhomme’s)
- ½ tsp salt
- 1 lb. (16 oz.) JUMBO Lump Crab Meat (picked through to remove any shells)
- ¼ cup olive oil, or your choice of oil for cooking
- Lemon wedges
Preparation
- In a large bowl add ½ cup panko, cream cheese, mayonnaise, chives, egg, 3 tsp of seasoning and ½ tsp of salt. Mix well.
- Fold in the crab meat, keeping the meat as chunky as possible, until all the pieces are coated but not broken up.
- Refrigerate mixture for 30 to 60 minutes.
- Form into 1” thick patties, about 2.5” diameter.
- Place remaining Panko on a clean plate and coat crab cakes.
- Heat oil in a large skillet on medium-high heat.
- Fry crab cakes for about 4 to 5 minutes per side or until cooked through and golden brown
- Remove from pan onto a large plate covered with paper towels. Drain for 2 minutes and serve while warm.
Remoulade Sauce
- ¾ cup mayonnaise
- 1 ½ Tbsp sweet relish
- 1 Tbsp freshly grated jalapeño pepper
- ½ lemon, juiced
- salt and pepper to taste
- Whisk together the ingredients until combined