Jumbo lump crab meets a bright, tangy binder built on our Ultra Premium White Balsamic, then gets pan-fried in spicy Calabrian pesto infused olive oil for a golden, flavorful crust. An elegant appetizer that’s easy enough for a weeknight and impressive enough for guests.
Ingredients
- 1 lb jumbo lump crab meat
- ½ cup panko breadcrumbs
- ¼ cup mayonnaise
- 1 large egg
- 1 tbsp Dijon mustard
- 1 tbsp Ultra-Premium White Balsamic
- 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 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.
