Crab Cakes with Sorghum
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Crab Cakes with Sorghum
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| Servings |
| 8crab cakes |
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Ingredients
Crab Cakes
- 8ounces lump crab
- 1large egg white
- 3/4cup sorghum graincooked
- 1medium avocadomashed
- 2 green onionsdiced
- 1/2teaspoon salt free lemon pepper
Topping
- 1/2cup sour creamLight
- 1Tablespoon Sorghum Syrup
- 1Tablespoon Sriracha Sauce
- 1Tablespoon Sriracha Sauce
Instructions
- Combine all crab cake ingredients in a large bowl, mixing in seasoning.
- Preheat a skillet over medium heat, and spray with non-stick cooking spray.
- Use a ΒΌ cup measuring cup to scoop out the crab cake mixture. Place in heated pan and flatten.
- Cook on each side till cooked thoroughly and browned about 4 minutes.
- In a small bowl, mix all topping ingredients together. Top each crab cake with about 1 tablespoon for an added spicy flavor.
Recipe Notes
