Ingredients:
1 pound cooked crab meat, remove any shells or cartilage
3/4 cup brown rice cracker crumbs
1/4 cup heavy cream
3 tablespoons garlic aioli mayonnaise
2 tablespoons cilantro, minced
6 green onions, trimmed and minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon white pepper
2-3 teaspoons paprika to taste
3 tablespoons white rice flour flour
1 egg
2 tablespoons olive oil or butter
Directions:
1) In a large bowl, combine crab meat, crumbs, cream, mayonnaise, cilantro, green onions, salt, pepper, flour and paprika. Moisten hands with water and form crab mixture into 8 cakes. Cover with plastic wrap and refrigerate for 1 hour.
2) Heat olive oil or butter in a large nonstick skillet over medium-high heat. Cook the crab cakes until crispy and golden brown, about 4 to 5 minutes on each side. I served my crab cakes with truffle oil mashed potatoes and a fresh garlic-basil creamed aioli.
