Stacy’s Cheese Petites Make Crab Cakes Yummy

Stacy’s Cheese Petites
Make Crab Cakes Yummy and Tasty

I had a chance to try the new Stacy’s Cheese Petites.  And they are yummy.  The new flavors are Romano Garlic and Pepper, and Parmesan with Rosemary. Heading out on a road trip, I tucked both flavors in my bag for a snack on the road. They are the prefect bite-size for keeping your eyes on the road, staying safe and enjoying a snack. Luckily I saved enough of them to try with Olive Tapenade Hummus and Brie Cheese when I arrived at my destination.

After snacking on Stacy’s Cheese Petites – Parmesan with Rosemary, Doc Bill decided to use some of the small pieces to coat his crab cakes. The savory cheese and Rosemary flavors were a perfect way to enhance the sweet crab.  It was hard to give up enough of the cheese crackers for him to coat the crab cakes, but I knew the crab cakes were going to be extra delicious by adding Stacy’s Cheese Petites – Parmesan with Rosemary in a unique and unexpected way.

Checkout their website:  www.stacyssnacks.com/cheesepetites

Doc Bill is an excellent cook and is always finding ways to deconstruct traditional recipes.  The crab cakes were so delicious and who knew you could make a new favorite snack a great way to enjoy another one of your favorite dishes.  Just proves, Stacy’s Cheese Petites are packed with flavor.

I know you would like to make them so here’s the recipe.

Crabs Cakes with Stacy’s Cheese Petites – Parmesan with Rosemary

Ingredients
One pound of fresh jumbo lump crab
One egg
Two teaspoons of yellow mustard
1 1/2 cup of Stacy’s Cheese Petites Parmesan with Rosemary
1 Cup of All Purpose flour
1/2 cup of finely chopped celery
1 teaspoon of Old Bay
1/4 cup of your favorite oil (Canola was used in this recipe)

Preparation
– Mix the egg, 1/4 cup of oil, mustard and Old Bay until creamy.  This will make a type of mayonnaise type sauce
– Crunch the Stacy’s Cheese Petites using a food processor (do not process into fine bread crumbs.  Keep them small-med. crumbled size.)
-In a bowl combine 1/2 the crab meat, celery and 1/2 the Stacy’s Cheese Petite crumbs and the cream mixture.
Coarsely mix together

– Add the remaining crab meat and mix without breaking up the lump meat
– Make five or six crab cakes – depending on your thickness preference

-Take the remaining crumbs and mix with flour, and coat the crab cakes with the mixture
-In medium pan, heat enough oil to cover the bottom of the pan.  Cook crab cakes on medium to low heat until golden brown

-Allow crab cakes to drain on a paper towel or baking rack

Thank you for trying them.  Leave a comment and let us know what you think.