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Crab Cakes with Chili Lime Sauce

Serves: 6-8 small cakes 

2 packages imitation or real crab
1-bunch scallions
2 eggs
2 tbsp mayonnaise
1 tsp dry mustard
1 cup bread crumbs
1⁄2 tsp cayenne
1 tsp garlic powder
1⁄2 tsp Old Bay seasoning
1 lemon, juiced
Salt and pepper to taste
2 tbsp Dill Olive Oil
2 tbsp Lemon Olive Oil 

Mix together the above 10 ingredients. Salt and Pepper to taste. Make small patties. Heat olive oils in a pan. Cook to brown patties on both sides. Drain on paper towels. Serve with Chili Lime Sauce. 

5 key limes, juiced 1⁄4 cup water 1⁄4 cup shredded carrots 2 Tbs. fish sauce 2 Tbs. Honey 2 Tbs. chili garlic sauce 

Mix together and serve with crab cakes.

1 lb cooked, fresh wild caught salmon
1 onion, peeled and diced
1 tbs. scallions
3 tbs. almond flour
3 large eggs
1 rib of celery, diced
1 tbs. dried dill
1 tsp. lemon zest
1 tsp. sea salt
3 tbs. Big Horn Basil olive oil

Break up salmon with a fork. Add diced onion, celery and spices. Mix in the almond flour and combine thoroughly. Add eggs and mix well. Place griddle on grill and heat to 300, add Basil olive oil. Shape the mixture into 8 patties and cook until the sides. Are golden brown, roughly 3 – 4 minutes on each side. Enjoy!