Crab Cakes

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Yield: Makes approximately 10 crab cakes

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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Preparation Method

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