Franklin Spice Works
Fennel Pollen Crab Cakes
Golden, crisp crab cakes with a whisper of fennel pollen. Packed with sweet lump crab and very little filler.
Ingredients
- 1 lb fresh lump crab meat
- 3 tbsp Florence Fennel Rub
- 1 egg
- 1/4 cup mayonnaise
- 1/2 cup panko breadcrumbs
- 2 tbsp olive oil for searing
Instructions
- Gently fold together crab, Florence Fennel Rub, egg, mayo, and half the panko.
- Form into 6-8 cakes and coat in remaining panko.
- Refrigerate 30 minutes to firm up.
- Sear in olive oil over medium-high heat, 3-4 minutes per side until golden.
- Serve with lemon aioli and a simple fennel and orange salad.