Crab Cakes with Cheddar Cheese
Prep Time: 12
Cook Time: 12
Serves: Serves: 4 as a main dish or 8 as appetizers
Ingredients
- 2 pkgs. (6 oz. each) refrigerated lump crabmeat*
- 3/4 cup (3 oz.) Sargento® Deli Style Sliced Vermont Sharp White Cheddar Cheese or Shredded Sharp Cheddar Cheese
- 3/4 cup fresh bread crumbs
- 1/4 cup low fat mayonnaise
- 1 large egg white
- 1/4 cup chopped green onions
- 2 tsp. butter
- 2 tsp. canola oil
- 4 lemon wedges
- Prepared tartar sauce (optional)
Directions
In a medium bowl, combine crabmeat, cheese, breadcrumbs, mayonnaise, egg white and green onions. Mix well; shape to form 4 large or 16 small patties about 1/2-inch thick. (At this point, patties may be covered and refrigerated up to 4 hours before cooking.)
Heat butter and oil in a 12-inch nonstick skillet over medium heat until butter melts and mixture is hot. Add crab cakes; cook 4 minutes per side or until golden brown.
Serve warm with lemon wedges and, if desired, tartar sauce.