0 items - $0.00

Garlic, Chopped

Our Chopped Garlic packed in water with a chop size of 1/16 is ready to use in sauces, butters, dressings and oils. May darken with age and exposure to heat.

Kosher item.

Size

32 OZ SM TUB

$6.64

* Prices are subject to change without notice.

Crab Cakes with Lemon Garlic Sauce

3/4 c Mayonnaise
1/3 c plus 2 tsp Lemon juice, divided use
2 Tbsp Garlic, Chopped, divided use
1 1/2 tsp Salt, divided use
3/4 tsp Freshly ground black pepper, divided use
1 1/2 lb Fresh crab meat
1 1/2 c Panko (Japanese Bread Crumbs)
1/3 c 2 tsp Fresh flat-leaf parsley - chopped
3 lg Eggs
1 1/2 tsp Worcestershire sauce
3/4 tsp Pepper, Cayenne
1/3 c 2 tsp Olive oil
Lemon-Garlic Sauce: In a small bowl, combine mayonnaise with half the amount of each: lemon juice, garlic, salt and black pepper. Mix well and set aside.
Crab Cakes: Check the crabmeat for pieces of shell and gently squeeze out any excess moisture. Do not break up the large pieces of meat, as these enhance the texture of the crab cakes. Combine crabmeat, panko bread crumbs and parsley in a medium bowl. In a separate bowl, whisk together the egg, Worcestershire sauce and cayenne pepper with remaining lemon juice, garlic, salt and pepper. Pour over the crab mixture and mix gently until thoroughly combined. Divide mixture into 4 equal portions and flatten into 3/4-inch cakes.
Heat a medium sauté pan over medium-high heat. Add olive oil and swirl to coat. When the oil is hot, carefully add crab cakes and cook 3 to 4 minutes per side until golden brown and crispy. Serve immediately with reserved lemon-garlic sauce.

Serving Size: 6

R.L. Schreiber, Inc. (800) 624-8777