Almond Encrusted Crab Cakes

  • 1 6.5 oz. can Bay Beyond® Crabmeat
  • 1 packet Blue Crab Bay Co.® Crab Cake Mix
  • 1 egg
  • 1/4 c. mayonnaise (plus 2 tbsp. to be used later)
  • 1/4 c. Blue Crab Bay Co.® Dune Buggies Almonds, finely chopped
  • Unsalted butter
  • 1/2 c. mushroom quarters
  • 1 tbsp. brandy
  • 2 tbsp. horseradish mustard
Prepare crab cakes according to crab cake mix directions. Prior to cooking, press cakes into chopped almonds, then saute on both sides in unsalted butter until almonds are golden brown. Saute mushroom quarters in unsalted butter or olive oil, adding a little brandy. Serve crab cakes surrounded by mushroom quarters, topped with a mixture of horseradish mustard and remaining 2 tbsp. mayonnaise. Serves two.

Recipe created by Chef Charles Thain
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