These crab cakes are packed with the flavor of succulent jumbo lump crab meat combined with zesty lemon & savory piquant capers. Simply delicious!
8 oz. Phillips Jumbo Lump Crab Meat
1 egg or 2 Tbsp. eggs substitute
1 Tbsp. lemon juice, fresh
1 1/2 tsp. capers, drained
1/3 c. bread crumbs, plain, lightly toasted
1 Tbsp. Hellmann’s light mayonnaise
1/8 tsp. garlic powder
1/4 tsp. lemon pepper seasoning
1/2 tsp. Worcestershire sauce
1/8 tsp. salt
1 Tbsp. scallion, minced
Cooking spray, as needed
Serve with cocktail sauce, spiked with added hot sauce or horseradish, as desired.
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.
A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.