91 / 70
      91 / 70
      84 / 68

      Crab Cakes

      Andrea Greer's Crab Cakes


      13-1/3 ounce Crab Meat, Lump, Pasteurized

      1 Whole Egg,

      3-1/3 tbsp. Mustard, Dijon, Grey Poupon

      3-1/3 tbsp. Breadcrumbs, Plain

      1-2/3 tbsp. Hot sauce

      1 tbsp. Worchestire Sauce

      1 Bell Pepper

      1-2/3 tbsp. Chervil, Herb, Fresh

      2-1/2 tsp. Tarragon, Fresh, Chopped

      2-1/2 tsp. Parsley, Italian, Fresh, Chopped

      5/8 tsp. Spice, Pepper, Black, Ground, Fine

      2-1/2 tsp. Oil, Olive, Extra Virgin

      Cajun Aioli: 1tsp Lemon Juice1cup Mayo1tbsp Cajun Seasoning


      1. Combine sour cream, mustard, lemon juice and fresh herbs together.2. Fold in crab meat, bread crumb and pepper.3. Form the cakes into 1 oz. portions, and then shape into discs.4. Preheat oven to 400 F.5. Dredge the crab cakes in the bread crumbs shaking off the excess.6. In a saut pan over medium-high heat the olive oil and saut crab cakes until golden. Finish in the oven for 5 minutes or until internal temperature is 155 F.7. Top with Cajun Aioli.