Peppery Crabcakes

1 teaspoon lemon juice
1/2 teaspoon Frontier Sea Salt
1 tablespoon Frontier Organic Parsley
2 tablespoons Dijon mustard
2  large eggs, slightly beaten
1/2 cup mayonnaise
1 1/2 teaspoons Frontier Pepper Fusion Black Pepper with Cayenne
1 pound jump lump crabmeat
1 1/3 cups fine bread crumbs
2 tablespoons olive oil
1. Combine lemon juice, sea salt, parsley, mustard, eggs, mayonnaise and Pepper Fusion in a large bowl until incorporated.
2. Stir in crab meat, and then add in breadcrumbs.
3. Form into palm-sized patties and place on a baking sheet lined with wax paper. Chill in the refrigerator for one hour, covered.
4. 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).

Ease of Preparation: Easy

Preparation Time: 10 min
plus 1 hr refrigeration

Cook Time: 12 min

Servings: 6

Recipe By: Test Kitchen

Chef Suggestions
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.
Nutrition Facts
As prepared, each serving contains 360 calories, 23g total fat, 130mg cholesterol, 740mg sodium, 19g total carbohydrate and 19g protein.