Recipe provided by Phillips Foods, Inc. Yield: approximately 10 3-oz. cakes. 1 lb. Phillips Crab Meat 4 Tbsp. butter ½ cup minced sweet onion ¼ cup finely chopped green pepper ½ cup finely chopped celery ½ tsp. crushed red pepper flakes ¼ cup mayonnaise 1 tsp. sweet paprika 1 tsp. garlic salt 2 eggs, slightly beaten 1 Tbsp. Zatarain's Creole mustard ½ cup gluten free breadcrumbs* butter/oil blend for sautéing In sauté pan over medium heat, melt butter and sauté onion, green ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.