Serves 4
Ingredients
2 tins (8 oz. each) Clover Leaf Chunk Crabmeat
1 egg
2 green onions thinly sliced
2 Tbsp. mayonnaise
1 Tbsp. Dijon mustard
½ tsp. smoked paprika
Zest of ½ lemon
¼ cup breadcrumbs
Salt and black pepper to taste
3 Tbsp. canola oil for frying (or another neutral tasting oil)
Method
1. Stir all ingredients (except oil) together in a medium bowl.
2. Heat oil in a cast iron pan over medium-high heat.
3. Use a tablespoon to shape mixture into balls, then flatten slightly. Place directly into the hot pan.
4. Cook for 3-4 minutes on each side until golden brown and crisp.
5. Drain the cakes on a paper towel, and serve with tartar sauce or lemon wedge.
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This original recipe first appeared in the Summer 2023 issue of City Style and Living Magazine.
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