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.
Black Pepper with Cayenne
Pepper Fusion Grinders perfectly pair the hot, biting flavor of whole organic peppercorns with a select complementary spice. Use the adjustable grinder top to select your preferred grind size and release the full flavor of each peppercorn!
Complete product information, including description, product ingredients and price.
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As prepared, each serving contains 360 calories, 23g total fat, 130mg cholesterol, 740mg sodium, 19g total carbohydrate and 19g protein.