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1 lb. Phillips Crab Meat
2 eggs, slightly beaten
2 tsp. Kraft Grey Poupon Dijon Mustard
2 tsp. Lea & Perrins Worcestershire Sauce
1/2 c. roasted red pepper, finely diced
1 Tbsp. fresh parsley or 3/4 tsp. dry parsley flakes
1 c. Kinnikinnick Foods Gluten Free Panko Style Bread Crumbs*
1/2 c. Parmesan Cheese, finely shredded or grated
butter/oil blend for sauté as needed

Cooking Instructions

To Prep:

  • In 2 qt. mixing bowl, blend beaten egg with mustard, Worcestershire sauce, red pepper and parsley. Gently fold in crab meat.
  • In separate bowl, blend panko crumbs with Parmesan cheese (more mixture may be needed for breading).
  • Form crab cake mixture into desired sized cakes (mixture will be wet) and press cakes gently into breading mixture, coating each cake generously.

To Cook:

  • Heat butter/oil blend over medium heat in sauté pan to just cover bottom.
  • Sauté cakes 3-5 minutes total per side, turning twice during cooking, until golden brown on both sides and centers reach a minimum 165°.
  • Cooking can be finished in preheated 350° oven.
  • Serve immediately or hold at minimum 135° until ready to serve or up to 1 hour.
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