Friday, April 30, 2010


Makes about 17 servings
Serve with a Spicy Roasted Pineapple relish

2# crabmeat

½c scallion, minced

4t old bay

1c shredded coconut

4T whole grain mustard

2t Cajun seasoning

4T parsley

4t lemon juice

4c panko breadcrumbs

¾c mayo


1. Gently mix everything together except breadcrumbs, be careful not to brake up crab too much. We want it a little chunky

2. Fold in bread crumbs

3. Form into 3oz tall cakes

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