Blue Fin Crab Cakes
The delicious crab cakes are made in house at North Sea by Chef Chabot.
They are perfect for an appetizer or enjoy as a couple as a meal with herbed potatoes, lemon herbed rice, a side salad, or roasted vegetables.
Thaw crab cakes fully in the refrigerator. Add 2-3 tbsp. butter or oil in a large sauté pan. Fry the crab cakes on medium heat for 4-5 minutes per side until lightly browned. Enjoy with a remoulade sauce, or chipotle mayo, or simply add a fresh squeeze of lemon.
Blue Crab Meat, Panko bread crumb, egg, Mayonnaise, Dijon Mustard, Spice blend (Salt, spices, herbs, silicone dioxide), Parsley, Tabasco, Lemon