SunFlour Crab Cakes

Yields: 8 crab cakes

INGREDIENTS

8 ounces lump crab meat, drained well
1 ¼ cups SunFlour
1 Tbsp olive oil, divided
½ cup red onion, diced
¼ cup red bell pepper, diced
¼ cup yellow bell pepper, diced
1 Tbsp Old Bay or seafood seasoning
¹/₈ tsp black pepper
3 Tbsp parsley, chopped
2 Tbsp scallions, chopped
2 lemons, zest and juice
1 egg
2 Tbsp Dijon mustard
2 tsp Worcestershire sauce

 
DIRECTIONS

1. In a large bowl, toss onions, bell peppers, parsley, scallions, lemon juice, and zest together. In a medium bowl, whisk egg, Dijon mustard, Worcestershire sauce, Old Bay, and pepper together.
2. Add the egg mixture to the vegetable mixture and mix to combine. Add the lump crab and SunFlour. Gently toss together until ingredients are evenly distributed.
3. Form 8 crab cake patties using ¼ cup for each patty.
4. Heat a large sauté pan over medium-high heat until hot, about two minutes. Add ½ tablespoon olive oil and heat for an additional minute. Sear 4 crab cakes at a time until golden brown on each side, about three minutes.  Add ½ tablespoon of olive oil and sear remaining 4 crab cakes. Enjoy as an appetizer, with your favorite salad, or as your main course!