1 16 oz can of Jumbo lump crab meat, drained well
2 rustic rolls, 6’’ long torn apart and turned into bread crumbs in a food processor totaling 3 cups
3 tablespoons lime juice
3 tablespoons lemon juice
2 tablespoons chopped cilantro
3/4 cup mayonnaise
1 tablespoon Siracha hot sauce
1 1/2 teaspoon Old Bay seasoning
1 16 oz can of Jumbo lump crab meat, drained well
2 rustic rolls, 6’’ long torn apart and turned into bread crumbs in a food processor totaling 3 cups
3 tablespoons lime juice
3 tablespoons lemon juice
2 tablespoons chopped cilantro
3/4 cup mayonnaise
1 tablespoon Siracha hot sauce
1 1/2 teaspoon Old Bay seasoning
PREPARATION
- Drain crab meat and check for any bits of shells.
- Tear apart rolls and process one at a time in the food processor to turn into bread crumbs.
- Measure out 3 cups of bread crumbs.
- Place crab meat and bread crumbs together in a large bowl and gently mix to combine.
- Mix all other ingredients in a separate bowl and then add to the crab and bread mixture.
- Mix together with your hands until just combined.
- Form into the size cakes of your choice.
- Saute in a non stick pan over medium heat using Wolf Induction Cooktop, with a small amount of oil until golden brown on both sides.
PREPARATION
- Drain crab meat and check for any bits of shells.
- Tear apart rolls and process one at a time in the food processor to turn into bread crumbs.
- Measure out 3 cups of bread crumbs.
- Place crab meat and bread crumbs together in a large bowl and gently mix to combine.
- Mix all other ingredients in a separate bowl and then add to the crab and bread mixture.
- Mix together with your hands until just combined.
- Form into the size cakes of your choice.
- Saute in a non stick pan over medium heat using Wolf Induction Cooktop, with a small amount of oil until golden brown on both sides.
1 16 oz can of Jumbo lump crab meat, drained well
2 rustic rolls, 6’’ long torn apart and turned into bread crumbs in a food processor totaling 3 cups
3 tablespoons lime juice
3 tablespoons lemon juice
2 tablespoons chopped cilantro
3/4 cup mayonnaise
1 tablespoon Siracha hot sauce
1 1/2 teaspoon Old Bay seasoning
PREPARATION
- Drain crab meat and check for any bits of shells.
- Tear apart rolls and process one at a time in the food processor to turn into bread crumbs.
- Measure out 3 cups of bread crumbs.
- Place crab meat and bread crumbs together in a large bowl and gently mix to combine.
- Mix all other ingredients in a separate bowl and then add to the crab and bread mixture.
- Mix together with your hands until just combined.
- Form into the size cakes of your choice.
- Saute in a non stick pan over medium heat using Wolf Induction Cooktop, with a small amount of oil until golden brown on both sides.
