Serves 4
| ½ Cup | Renée's Gourmet Southwestern Chipotle Dip |
| 2 Cups (175 g) | Crabmeat, canned |
| ¼ Cup | Green onion |
| 1 | Egg |
| 1 Tsp | Red Chili Flakes |
| ¼ Cup | Cilantro |
| ½ Cup | Panko crumbs |
| 3 Tbsp | Vegetable oil |
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In large bowl combine crabmeat, 2 tbsp Southwestern Chipotle Dip, green onion, egg, chili flakes and cilantro.
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Use hands to gently scoop 2 tbsp of this mixture and form into puck-like patties.
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Lightly coat each crab cake with panko crumbs and place in refrigerator to firm up.
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In sauté pan heat 3 tbsp vegetable oil and lightly fry crab cakes for 3-5 minutes or until brown.
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Serve with Southwestern Chipotle Dip.
Quick Tip: Crab cakes will keep nicely in a warm oven prior to serving.
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