Sub-Zero PreservationWolf


Crab Cakes


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


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.

Makes approximately 10 crab cakes.

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