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 pepper, celery and crushed red pepper flakes until translucent.

In 2 qt. bowl, blend sautéed vegetable mixture with all remaining ingredients, except crab meat. Gently fold in crab meat and form mixture into desired sized cakes.

To cook: Heat butter/oil blend over medium heat in sauté pan to just cover bottom. Sauté cakes 3-5 minutes total per side, turning twice during cooking, until golden brown on both sides and centers reach a minimum of 165°F. Cooking can be finished in a preheated 350°F oven. Serve immediately or hold at a minimum of 135°F until ready to serve or up to 1 hour.

*Gluten free breadcrumbs can be found at GilliansFoods.com