We blended lump crab meat and local King Trumpet mushrooms for these seafood cakes with sweet potatoes and a house-made Old Bay seasoning.
Fully assembled, simply follow the easy cooking instructions below to serve as an appetizer or entrée, or even as a sandwich or wrap with our Jowl Bacon and St. Elmo's Remoulade.
four 4oz fish cakes in each package. Store in freezer.
Ingredients: lump crab, King Trumpet mushrooms, rice panko bread crumb (rice flour or rice meal, water, and salt). mayonnaise (Soybean Oil, Water, Corn Syrup, Egg Yolks, Distilled And Cider Vinegar, Mustard Seed, Calcium Disodium), egg, lemon, salt, celery salt, paprika, black pepper, brown mustard seed, cayenne, nutmeg, turmeric.
Contains egg and shellfish.
Cooking Instructions:
- Remove crab cakes from freezer and package. Thaw completely.
- Pour about a 1/2 inch of the high-heat oil of your choice into a sauce pan and warm over medium heat. (High-heat oils -- like canola, vegetable, sunflower, safflower, soybean, and more -- have a higher smoking point than extra virgin olive oil or butter.)
- Once the oil is hot, sauté the fish cakes until warm through and golden brown on the bottom. Carefully turn each fish cake to brown the other side. (About 4-5 minutes each side.)
- Remove fish cakes from the pan and place on a paper towel. Let rest 2-3 minutes before serving. We especially enjoy condiments like our Bavarian Mustard, remoulade, or a lemon wedge.