Serves 4 as an appetizer.
7 oz cooked crab meat
2 Tbsp mayonnaise (I used low-fat)
1 tsp dijon mustard
1/4 cup chopped flat-leaf parsley
2.5 oz goat cheese, softened
2 tsp harissa
1/2 cup panko for the cakes
1 cup panko for coating
Set oven to 450 degrees F. Line a baking pan with parchment paper or a silicone baking mat.
Put the 1 cup of panko crumbs into a bowl. Mix all other ingredients together. Shape cakes about 2 inches in diameter. Roll each crab cake in the panko crumbs to coat.
I sprayed the top of mine lightly with a spray cooking oil to help brown the top. Bake about 15-20 minutes until golden brown.
Serve with harissa-lemon mayo (1/4 cup mayo, 1 tsp harissa and juice of 1/2 lemon).
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