Ingredients
- 4 The Fresh Market Ultimate Lump Crab Cakes
- ⅓ c Crème Fraiche
- ¼ c Salmon Caviar
- ¼ c fresh dill, for garnish
- Lemon
Directions
Divide each Ultimate Lump Crab Cake into 4 mini appetizer size crab cakes and delicately reform into balls.
In an air fryer coated with nonstick spray, bake for 10 minutes at 370* or until the outside has a nice golden toasted color.
Let cool for 5 minutes then top with a dollop of crème fraiche, topped with salmon caviar and sprig of dill.
Tip: Add a blitz of lemon just before serving.
Recipe developed by Chef Anna Rossi
Tell Us What You Think
Rate this recipe to get started.
Need Help? We Can Help
Do you need to address any issues or concerns? Store, company and merchant inquiries can be addressed by filling out our Guest Care Form