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Greek Isles Crab Cakes

Greek Isles Crab Cakes

Greek Isles Crab Cakes

Scrumptious small bites get big flavor when seasoned with Tomato Basil Garlic Seasoning Blend.

Ingredients

  • 1 tbsp. olive oil
  • 23 c. light mayonnaise
  • 1 large egg, slightly beaten
  • 1 tbsp. unsalted butter
  • ½ c. panko (Japanese-style) breadcrumbs
  • 1 lb. crabmeat, rinsed and cleaned
  • 1 tsp. Tomato Basil Garlic Seasoning Blend
  • ¼ c. crumbled feta cheese
  • 1 tbsp. Original Blend
  • 1 ½ c. pre-washed baby spinach leaves

Directions

  1. In a small bowl, combine 1/3 cup mayonnaise with 1 teaspoon Tomato Basil Garlic Seasoning Blend and feta cheese; cover and refrigerate.
  2. In a large bowl, combine egg, parsley, lemon peel, Original Blend, crab, breadcrumbs and remaining 1/3 cup of mayonnaise.
  3. Divide mixture into 1/2-inch-thick crab cakes.
  4. Heat oil and butter in a nonstick skillet over medium heat until hot.
  5. Add crab cakes to skillet; cook about 4 minutes per side or until browned and cooked through.
  6. Arrange 1/4 of the spinach leaves and crab cakes on each of 6 serving plates.
  7. Gently press open each almost-quartered tomato; arrange next to crab cakes.
  8. Spoon refrigerated sauce into center of each opened tomato.
  9. Garnish plates with olives and lemon slices if desired.