
RECIPES / SEAFOOD

COOK BY CATEGORY
SPICY MINI CRAB CAKES
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Prep Time: 10 min
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Chill Time: 2 hours
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Cook Time: 8 - 10 min
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Yield: 16 mini patties
Ingredients
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3 tbsp unsalted butter, divided
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1 green onion, finely chopped
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2 ½ tbsp POLAR Chili Garlic Sauce
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1 garlic clove, minced
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½ tbsp parsley, minced
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1 tsp dry mustard
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1 tsp lemon juice
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1 tsp paprika
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½ tsp kosher salt
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¼ tsp cayenne pepper
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¼ tsp ground black pepper
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3 cans (6 oz) POLAR Fancy Lump Crab Meat, drained
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¾ cup unseasoned breadcrumbs, divided
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¼ panko breadcrumbs
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¼ cup parmesan cheese, grated
POLAR INGREDIENTS:
Directions
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Heat 1 tbsp butter in large skillet on medium-high heat.
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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.
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Remove from heat and fold in crab meat until evenly distributed.
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Combine parmesan, ¼ cup unseasoned bread crumbs and panko in shallow dish
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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.
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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.
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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.