Not-Your-Mother’s Crab Cakes
  • 115 ½-ounce can cannellini beans, drained and rinsed
  • 14 ¼ ounce can BELA sardines from Portugal in olive oil, drained and mashed
  • 1cup pre-shredded part-skim mozzarella cheese
  • 1 small red or orange bell pepper, finely diced (about ¾ cup)
  • 1 ½cup Panko (Japanese style) bread crumbs, divided
  • 1large omega-3 egg, beaten
  • 2tablespoons lemon juice
  • 1teaspoon dried tarragon
  • ½teaspoon salt
  • Pepper to taste
  • 2tablespoons canola oil
  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.
Recipe Notes

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