Organic Cheesy Cheddars

~ Cheesy Cheddars Crab Cakes ~

Almond Butter Crackers 1.jpg
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12 ounces crab meat, about 1 ½ cups⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ cup red bell pepper, finely diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 Tbsp fresh parsley, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ cup avocado, finely diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
¼ cup shallot, finely diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 egg white⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 Tbsp mayonnaise⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 oz cream cheese, softened at room temperature⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ tsp ground black pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ tsp garlic powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
¼ cup all-purpose flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 Tbsp lime or lemon juice⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 Tbsp Dijon mustard⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp Worcestershire sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup Milton’s Organic Cheesy Cheddars Hot & Spicy, finely crushed⠀⠀⠀⠀⠀⠀⠀⠀⠀
oil for frying


Combine all ingredients (except cracker crumbs and oil) in a large bowl and stir to combine. Heat a large, frying pan with ¼ cup oil on medium/low heat. While it’s heating up, make crab cakes by forming small, uniform and neat patties, each with about ¼ cup of the mixture. Coat in cracker crumbs and fry patties in batches of three or four, approximately three to four minutes per side. Remove from the pan onto paper towels to drain excess oil. Serve warm!