Almond Encrusted Crab Cakes

Spicy crab cakes in a crispy almond coating, served with a jalapeno chipotle mayonnaise sauce. Wonderful on a winter day wth a bowl of clasm chowder or lobster bisque.

Ingredients -

1 pound fresh Jumbo Lump Crab Meat
1/2 teaspoon Fresh Jalapeno, seeds removed and minced
1/4 cup Chipotle Mayonnaise
1 Egg
2 tablespoons Celery, minced
1 tablespoon Yellow Onion, minced
2 tablespoons Panko (Japanese breadcrumbs)
1/3 cup Vegetable Oil
3 tablespoons slivered Almonds, toasted and chopped fine

Preparation:

1. Combine crabmeat, jalapeno, 2 tablespoons chipotle mayonnaise, egg, celery, yellow onion, 1 tablespoon breadcrumbs, and vegetable oil.

2. Fold together gently.

3. For coating, mix almonds and 1 tablespoon breadcrumbs, and set aside.

4. Form crab mixture into small crab cakes.

5. Coat cakes with breadcrumb mixture.

6. Over medium heat, Saute crab cakes over in a saute pan until cakes are goldne brown on the bottom.

7. Turn crab cakes over carefully. Saute other side.

8. Place crab cakes on serving plate. Serve with remaining chipotle mayonnaise.

Variations and Recipe Ideas:

Serve with lemon wedges.

Cooking Tip

Panko Bread Crumbs

Panko cread crumbs are made from whole wheat and absorb more liquid than most bread crumbs. Panko bread crumbs can be found in most supermarketis and in specialty asian stores.

Cooking Tip

Crab Meat

Crab meat should be free of as much liquid as possible. Crab meat can be pressed between paper towels to hel premove moisture.