Add To Favorites
Adapted from Emeril Lagasse
Heat olive oil in a sauté pan over moderate heat and add scallions, jalapeno, garlic, and celery and sauté until just sweating - 3 minutes. Let cool. Mix together the vegetables, mayonnaise, bread crumbs, and old bay and stir well. Fold in the crab meat and only mix until just combined. Form into cakes and roll in Panko. Fry until golden brown in olive oil and butter. (Or use an air fryer!) Serve with the Chili Lime Dressing and Mango Cucumber Relish.
Whisk together the chili garlic sauce, lime juice, sesame seeds, and sesame oil. While whisking, drizzle in the olive oil and reserve. Season with salt and pepper.
Mix all ingredients together and reserve.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.