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Crab Cakes with Spinach Artichoke & Parmesan

Spinach Artichoke & Parmesan Crab Cakes

Recipe and photos by La Terra Fina

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Print Recipe: Print
Prep Time: 10 mins
Total Time: 30 mins
Cook Time: 5-6 mins
Chill Time: 10-15 mins
Yield: 8 crab cakes

Ingredients

  • 10 oz container of La Terra Fina Spinach Artichoke & Parmesan Dip & Spread, divided
  • 1 pound lump crab meat
  • 3/4 cup panko breadcrumbs
  • 1 large egg
  • 2 teaspoons Dijon mustard
  • 1 teaspoon lemon zest
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil (for searing)
For Garnish:

Instructions

  1. In a large bowl, gently combine the crab meat, 6 oz of the La Terra Fina Spinach Artichoke & Parmesan Dip & Spread, breadcrumbs, egg, mustard, lemon zest, salt, and pepper. Mix until just combined.
  2. Shape into 8 crab cakes and chill in the fridge for 10–15 minutes to firm up.
  3. Heat olive oil in a skillet over medium heat. Sear crab cakes 5–6 minutes per side, until golden and cooked through.
  4. To serve, arrange crab cakes with a light drizzle of the reserved dip on top and a small bowl of dip on the side for dipping. Garnish with fresh arugula and lemon wedges.

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