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Crab cakes with a pretzel twist
Ingredients & Directions
Makes servings
Ingredients
  • 0.5 tbsp Dijon Mustard

  • 14.17 grams Dijon Mustard

  • 3.0 tbsps Mayonnaise

  • 85.05 grams Mayonnaise

  • 1.0 ea Small Egg, Beaten

  • 28.35 grams Small Egg, Beaten

  • 1.0 tsp Fresh Lemon Juice

  • 28.35 grams Fresh Lemon Juice

  • 0.5 tsp Worcestershire Sauce

  • 14.17 grams Worcestershire Sauce

  • 0.25 tsp Sweet Paprika

  • 7.09 grams Sweet Paprika

  • 0.25 tsp Cayenne Pepper

  • 7.09 grams Cayenne Pepper

  • 0.25 cup Red Bell Peppers, Diced

  • 7.09 grams Red Bell Peppers, Diced

  • 2.0 eas Scallions (Green Part Only, Finely Chopped)

  • 56.7 grams Scallions (Green Part Only, Finely Chopped)

  • 0.24 cup Goldendipt Crispy Pretzel Breader

  • 6.8 grams Goldendipt Crispy Pretzel Breader

  • 0.5 cup Canola Oil

  • 14.17 grams Canola Oil

Directions

Preheat oven to 400F.Mix together mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, scallions, bell pepper, paprika and cayenne pepper.Fold in crabmeat and 3/8 cup of the GoldenDipt Crispy Pretzel Breader.Refrigerate for 1 hour.Shape mixture into 2-1/2” patties.Gently coat patties with GoldenDipt Crispy Pretzel Breader.In an ovenproof nonstick skillet, heat canola oil over medium-high heat and cook crab cakes until browned on the bottom, 2-3 minutes.Turn crab cakes over and brown other side, approximately 1 minute.Transfer skillet to the oven and bake for about 5 minutes, until crab cakes are browned all over.

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