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Photo for - Goat Cheese Crab Cakes

Goat Cheese Crab Cakes

This special seafood appetizer, served on a bed of greens, is impossible to resist.

  • Yields: 12
  • Preparation: 20 minutes

Ingredients

  • 2 cups (250mL) HEWITT'S - Goat Cheese Crumble
  • 1 cup (250mL) GAY LEA - 35% Cream
  • 3 lbs (1.5Kg) lump crab meat
  • 2/3 cup (150mL) fresh chives, chopped
  • 2 cups (500mL) all purpose flour
  • 6 eggs, beaten
  • 4 cups (1L) bread crumbs, seasoned
  • 12 lemon, wedges
  • 1 tsp (5mL) oil, for frying
  • mixed greens, optional

Instructions

  1. In a large bowl, mix together crab, goat cheese, cream and chives, to combine. Divide mixture into 24 equal portions and shape into 1-inch (2.5 cm) thick patties. Refrigerate patties for 1 hour or more to firm up.
  2. Dip each patty in flour, then egg and then bread crumbs, to coat well. Heat oil in a pan and sauté on each side until deep golden brown. Serve on a bed of greens, if desired and garnish with a lemon wedge

Tips:

Photo of - Goat Cheese Crab Cakes

Ingredients

  • 2 cups (250mL) HEWITT'S - Goat Cheese Crumble
  • 1 cup (250mL) GAY LEA - 35% Cream
  • 3 lbs (1.5Kg) lump crab meat
  • 2/3 cup (150mL) fresh chives, chopped
  • 2 cups (500mL) all purpose flour
  • 6 eggs, beaten
  • 4 cups (1L) bread crumbs, seasoned
  • 12 lemon, wedges
  • 1 tsp (5mL) oil, for frying
  • mixed greens, optional

Products Used

GAY LEA - 35% Cream Photo of - GAY LEA - 35% Cream