• 1 15 ½-ounce can cannellini beans, drained and rinsed
  • 1 4 ¼ ounce can BELA sardines from Portugal in olive oil, drained and mashed
  • 1 cup pre-shredded part-skim mozzarella cheese
  • 1 small red or orange bell pepper, finely diced (about ¾ cup)
  • 1 ½ cup Panko (Japanese style) bread crumbs, divided
  • 1 large omega-3 egg, beaten
  • 2 tablespoons lemon juice
  • 1 teaspoon dried tarragon
  • ½ teaspoon salt
  • Pepper to taste
  • 2 tablespoons canola oil

Not-Your-Mother's Crab Cakes

Sponsored by BELA Sardines

Traditional crab cakes get a makeover with this take from BELA Sardines. 

  1. Mash the beans in a large bowl using the back of a spoon until smooth but still a bit chunky.
  2. Add BELA sardines, cheese, pepper, ¾ cup of the bread crumbs, egg, lemon juice, tarragon, salt, and pepper to taste and mix well to combine. Place the remaining bread crumbs on a plate.
  3. Shape the mixture into eight ½-inch thick patties and coat with the remaining bread crumbs.
  4. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Cook the patties until golden brown, about 4 minutes per side. Add the remaining oil when you turn the patties.
  5. Serve with ketchup or tartar sauce for dipping.

Note: This recipe has not been tested in the Delicious Living kitchens.

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