Add some heat & spice to your crab cake recipe.
Mix all dressing ingredients together and chill.
In a medium bowl, whisk together Bone Suckin'® Seafood Seasoning & Rub, salsa, mayonnaise, egg, lemon juice, pimentos and green onions. Gently stir in lump crab and 3/4 cup of Panko. Using 1/4 cup for each patty, shape crab mixture into twelve 3 inch patties. Press each patty in remaining Panko crumbs to coat. Cover with plastic wrap and chill for 1 hour.
Add 2 tablespoons Grapeseed oil to a skillet and heat to medium-high. Saute crab cakes in batches for 5 minutes per side, adding more oil in skillet as needed.
Arrange 3 crab cakes over a bed of Romaine lettuce and drizzle with Chilled Bone Suckin'® Seafood Seasoning & Rub Dressing. Garnish with cucumbers, grape tomatoes and peppers. Enjoy!
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Ingredients
Directions
Mix all dressing ingredients together and chill.
In a medium bowl, whisk together Bone Suckin'® Seafood Seasoning & Rub, salsa, mayonnaise, egg, lemon juice, pimentos and green onions. Gently stir in lump crab and 3/4 cup of Panko. Using 1/4 cup for each patty, shape crab mixture into twelve 3 inch patties. Press each patty in remaining Panko crumbs to coat. Cover with plastic wrap and chill for 1 hour.
Add 2 tablespoons Grapeseed oil to a skillet and heat to medium-high. Saute crab cakes in batches for 5 minutes per side, adding more oil in skillet as needed.
Arrange 3 crab cakes over a bed of Romaine lettuce and drizzle with Chilled Bone Suckin'® Seafood Seasoning & Rub Dressing. Garnish with cucumbers, grape tomatoes and peppers. Enjoy!
