Game & Fish Dish
CAJUN INJECTOR JALAPENO BUTTER CRAB CAKES
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4 eggs beaten
4 eggs beaten•1 pound lump crab meat
1 pound lump crab meat•1 1/2 cups bread crumbs
1 1/2 cups bread crumbs•1 cup Cajun Injector Jalapeno Butter Marinade
1 cup Cajun Injector Jalapeno Butter Marinade•2 tablespoons Cajun Injector Cottonseed Oil
2 tablespoons Cajun Injector Cottonseed OilPick through crab meat to make sure there are no shells mixed in with the meat. Crack eggs in a bowl and beat with a fork. Pour remaining ingredients into a bowl; fold in the beaten eggs until well combined. Be careful not to over mix and break up the crab meat. Place mixture in refrigerator for 20 minutes to let flavors combine. Heat oil in non-stick skillet. When oil is hot, form cakes using an ice cream scoop and carefully place in pan pushing down gently with the back of scoop to form uniform cakes. Cook the crab cakes about 2 minutes per side or until golden brown and crispy.
