Servings: medium sized
In a skillet heat olive oil and sauté onion until clear, add green peppers, celery and sauté until soft. Set aside to cool.
In a large mixing bowl whisk egg whites until frothy. Add Pecorino and yolk and continue to whisk.
Add next 5 ingredients and mix completely, then add Avonaise last, mix to blend.
Add crab meat and breadcrumbs and incorporate.
Refrigerate for minimum of 2-3 hours, ideally overnight.
Heat olive oil in skillet. Form mixture into cakes and sauté for approx 2-3 minutes per side until golden brown.
Serve with fresh lemon, tartar sauce or Avo-Crabcake Sauce (see our Avo-Crabcake Sauce recipe).
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