Description

A Jumbo Lump Crab Cake that is easy to make and sings with flavor. This Gluten Free Crab Cake uses rice flour as a binder. Blended with just the right amount of Chef Campbell's Chili Mayonnaise. Spicy and Sweet---Crispy and Delicious

Ingredients

• 8  Ounce(s) Weight Jumbo Lump Crab Meat
1
• 1/4  Cup(s) Chili Mayonnaise
2
• 2  Table Spoon(s) Rice Flour
3
• 1  Table Spoon(s) Flat Leaf Parsley, rough chop
4
• 1  To Taste Sea Salt
5
• 4  Table Spoon(s) Oil, blended
6
• 1  As Needed Rice Flour (for dredging)
7

Directions

1. Place crab meat in a bowl and mix in the chili mayonnaise and rice flour
2. mix all together well and spread 1/3 of the mixture to the side mix vigorously to break up the large pieces of crab
3. Add the parsley, sea salt fold together and taste. Adjust for with seasoning if needed
4. season the rice flour for dredging with a pinch of salt and pepper
5. Coat all sides of the cakes. Heat oil in thick bottom pan.
6. Brown cakes on both sides and finish in oven for 5 minutes and serve