1 teaspoon lemon juice
1/2 teaspoon sea salt
1 tablespoon parsley leaf flakes
2 tablespoons Dijon mustard
2 large eggs, slightly beaten
1/2 cup mayonnaise
1 1/2 teaspoons finely cracked Frontier Pepper Fusion Black Pepper with Cayenne
1 pound jump lump crabmeat
1 1/3 cups fine bread crumbs
2 tablespoons olive oil
Combine lemon juice, sea salt, parsley, mustard, eggs, mayonnaise and Pepper Fusion in a large bowl until incorporated.
Stir in crabmeat, and then add in breadcrumbs.
Form into palm-sized patties and place on a baking sheet lined with wax paper. Chill in the refrigerator for one hour, covered.
In a large skillet, heat olive oil over medium heat. Place crabcakes in pan, in batches so the pan is not overcrowded, and cook on each side until golden brown (about 3 minutes per side).
Serve with our Red Pepper Cream Sauce
Add vegetables to your crabcakes for a meal-in-one dish.
Coarse grind a few cranks of the Pepper Fusion
over the crabcake for more flavor.
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As prepared, each serving contains 360 calories, 23g total fat, 130mg cholesterol, 740mg sodium, 19g total carbohydrate and 19g protein.