Ingredients:
1 lb jumbo lump crab meat
½ cup panko breadcrumbs
¼ cup mayonnaise
1 large egg
1 tbsp Dijon mustard
1 tbsp MTOO Ultra Premium White Balsamic Vinegar
1 tsp lemon zest
2 tbsp green onions, finely sliced
2 tbsp fresh parsley, chopped
½ tsp kosher salt
¼ tsp fresh cracked black pepper
4 tbsp MTOO Spicy Calabrian Pesto Infused Olive Oil
lemon wedges
extra chopped parsley
Instructions:
In a bowl whisk together – mayonnaise, egg, Dijon mustard, UP White Balsamic and lemon zest. Stir in the green onions, parsley, salt, and pepper.
Add the crab and panko. Gently fold together just until combined careful to keep the crab in large pieces so the cakes stay tender.
Shape into 6-8 crab cakes, about 1 inch thick. Place on a tray and refrigerate 30 minutes to help them hold together.
Heat Spicy Calabrian Pesto Infused Olive Oil in a skillet over medium heat.
Cook crab cakes for 4 minutes per side until golden brown and crisp. Serve topped with parsley, lemon wedge and remoulade.
