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
One pound of fresh jumbo lump crab
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)
– 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.