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KEEP SCREEN ON

Yield: Makes approximately 10 crab cakes

Ingredients
Ingredients
1 16 oz can of Jumbo lump crab meat, drained well

2 rustic rolls, 6’’ long torn apart and turned into bread crumbs in a food processor totaling 3 cups

3 tablespoons lime juice

3 tablespoons lemon juice

2 tablespoons    chopped cilantro

3/4 cup mayonnaise

1 tablespoon Siracha hot sauce

1 1/2 teaspoon Old Bay seasoning

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Based on 12 ratings

Preparation Method

  1. Drain crab meat and check for any bits of shells.
  2. Tear apart rolls and process one at a time in the food processor to turn into bread crumbs.
  3. Measure out 3 cups of bread crumbs.
  4. Place crab meat and bread crumbs together in a large bowl and gently mix to combine.
  5. Mix all other ingredients in a separate bowl and then add to the crab and bread mixture.
  6. Mix together with your hands until just combined.
  7. Form into the size cakes of your choice.
  8. Saute in a non stick pan over medium heat, with a small amount of oil until golden brown on both sides.