Stonemill Kitchens | Artichoke Jalapeño & Parmesan Crab Cakes

Ingredients

• 1 egg, beaten
• 1 lemon, zested and juiced, reserve juice for remoulade sauce
• 2 tbsp. sliced green onion
• 1 tbsp. finely chopped Italian parsley leaves
• 5 oz. (½ container) Stonemill Kitchens® Artichoke, Jalapeño & Parmesan Dip
• ⅔ cup Dungeness crab meat, fresh (picked clean of shells)
• ⅓ cup breadcrumbs
• Canola or vegetable oil to pan fry
• Juice from zested lemon
• 5 oz. (½ container) Stonemill Kitchens Artichoke, Jalapeño & Parmesan Dip