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Sourdough Starter Crab Cakes


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Ingredients

Scale

1/3 c sourdough starter

1 egg

2 T fresh lovage leaf, minced (can sub fresh parsley)

2 T fresh chives, minced

2panko style breadcrumbs

2 T nutritional yeast, non-fortified

2 tsp Old Bay-style seafood seasoning (see recipe above)

12 tsp red pepper flakes (smoked red pepper flakes are yum)

23 dashes Worcestershire sauce

12-oz crab meat

ghee (for cooking)


Instructions

  1. Preheat a cast iron skillet over medium-high heat.
  2. Meanwhile, look over the crab meat and remove any pieces of shell.
  3. Combine all ingredients in a medium bowl and mix until well combined. Adjust red pepper flakes according to heat preference. Highly recommend at least 1 tsp, but if you like a bit of spice, we prefer 2 tsp (especially if using smoked red pepper flakes, which seem to be milder).
  4. Add a bit of ghee to the hot skillet and add a large spoonful of the crab cake “batter” onto the hot skillet.
  5. Cook patties in the skillet until both sides are golden brown, 2-3 minutes per side.
  6. Top with tartar sauce and serve with a lemon wedge. ♥

Notes

Makes approximately six 2″-3″ crab cakes.

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