Ingredients
1 kg crab meat or surimi
¼ cup SIDS RASPBERRY HONEY MAYO
1 tsp SIDS HOT WORCESTER SAUCE
1 tsp Dijon mustard
2 tsp Old Bay Seasoning
1 tbsp fresh lemon juice
1 cup bread crumbs
1 egg lightly beaten
SIDS TAMARILLO SAUCE, to serve
Directions
Dab crab meat with paper towels to get out excess moisture. Try not to break apart any of the large crab meat lumps.
In a medium bowl, whisk together SIDS RASPBERRY HONEY MAYO, SIDS HOT WORCESTER SAUCE, Dijon mustard, Old Bay and lemon juice.
Add crab meat, bread crumbs and lightly beaten egg. Toss lightly using your fingers until just moist, again, trying to not break apart any crab meat lumps. If it isn't sticking, add more bread crumbs slowly until it binds. Carefully form 8 jumbo crab cakes or 16 crab balls.
Line a rimmed baking sheet with aluminium foil and lightly grease. Place crab cakes on baking tray.
Preheat griller to high heat. Place about 10 cm from heating element. Grill until lightly brown on top, approximately 7-8 minutes.
Remove, transfer to serving plates using a spatula and then garnish with minced parsley (optional) and a sprinkle of Old Bay seasoning.
Serve with a ramekin of SIDS TAMARILLO SAUCE for dipping.
