Recipe provided by Phillips Foods, Inc. Yield: approximately 10 3-oz. cakes.
1 lb. Phillips Crab Meat
4 Tbsp. butter
½ cup minced sweet onion
¼ cup finely chopped green pepper
½ cup finely chopped celery
½ tsp. crushed red pepper flakes
¼ cup mayonnaise
1 tsp. sweet paprika
1 tsp. garlic salt
2 eggs, slightly beaten
1 Tbsp. Zatarain's Creole mustard
½ cup gluten free breadcrumbs*
butter/oil blend for sautéing
In sauté pan over medium heat, melt butter and sauté onion, green pepper, celery and crushed red pepper flakes until translucent.
In 2 qt. bowl, blend sautéed vegetable mixture with all remaining ingredients, except crab meat. Gently fold in crab meat and form mixture into desired sized cakes.
To cook: Heat butter/oil blend over medium heat in sauté pan to just cover bottom. Sauté cakes 3-5 minutes total per side, turning twice during cooking, until golden brown on both sides and centers reach a minimum of 165°F. Cooking can be finished in a preheated 350°F oven. Serve immediately or hold at a minimum of 135°F until ready to serve or up to 1 hour.
*Gluten free breadcrumbs can be found at GilliansFoods.com
