Canned Scungilli "Crab Cakes" Recipe:

Canned Scungilli "Crab Cakes" :

Mix 50/50 with mashed butternut squash/acorn squash. Add chopped fennel bulbs, dried, Italian basil leaves, mascarpone cheese, fresh eggs (beaten up), Italian bread crumbs and unsalted, Greek seasoning to mix. Form into mini-cheeseburger patties. Lightly coat each patty in Japanese panko bread crumbs. Use a deep fryer to cook them until crunchy, golden brown in color. Drain well.

***Serve tucked into a Caprese Salad (Williams Sonoma recipe below) with fresh tomato slices, fresh mozzarella cheese slices, fresh, flat-leaf, parsley leaves, toasted, Italian, pine nuts, and fresh Italian basil leaves.***

http://www.williams-sonoma.com/m/recipe/insalata-caprese.html