RECIPES / SEAFOOD

COOK BY CATEGORY

SPICY MINI CRAB CAKES
 

  • Prep Time: 10 min

  • Chill Time: 2 hours

  • Cook Time: 8 - 10 min

  • Yield: 16 mini patties
     

 

Ingredients

  • 3 tbsp unsalted butter, divided

  • 1 green onion, finely chopped

  • 2 ½ tbsp POLAR Chili Garlic Sauce

  • 1 garlic clove, minced

  • ½ tbsp parsley, minced

  • 1 tsp dry mustard

  • 1 tsp lemon juice

  • 1 tsp paprika

  • ½ tsp kosher salt

  • ¼ tsp cayenne pepper

  • ¼ tsp ground black pepper

  • 3 cans (6 oz) POLAR Fancy Lump Crab Meat, drained

  • ¾ cup unseasoned breadcrumbs, divided

  • ¼ panko breadcrumbs

  • ¼ cup parmesan cheese, grated

POLAR INGREDIENTS:

Directions

  1. Heat 1 tbsp butter in large skillet on medium-high heat.
     

  2. Cook green onion and garlic until tender – about 2 min. Add parsley, lemon juice, POLAR Chili Garlic Sauce, ½ cup of the unseasoned breadcrumbs and spices to the mixture and stir together.
     

  3. Remove from heat and fold in crab meat until evenly distributed.
     

  4. Combine parmesan, ¼ cup unseasoned bread crumbs and panko in shallow dish
     

  5. Take dry mixture and mix with warm crab mixture. Form the crab cake patties to about ¼ inch thickness by hand. Wet your hands with water if the mixture starts to stick. You should make about 16 mini-sized patties.
     

  6. Place patties on plate and cover the patties with parchment paper or saran wrap and refrigerate for at least 2 hours. This is so the cakes don’t fall apart and crumble while cooking.
     

  7. Heat 1 tbsp butter in a large skillet on medium-high heat until butter is almost burning. Cook patties in batches until golden on each side – approximately 2 minutes per side. Use remaining 1 tbsp butter for final batch.

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DID YOU KNOW?

  • We carry all natural products in seafood, fruits, and general merchandise.

  • Many Polar products are Kosher certified.

  • Polar also proudly supports private label and could act as your buying agent.

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