Gourmet Crab Cakes

Breaded crab cakes with a tangy bite. Green onions, jalapeno, garlic, breadcrumbs, crushed crackers, egg mayonnaise, mustard, Worcestershire, lemon juice and Old Bay seasoning mixed with lump crabmeat. Crab cakes are suateed to golden brown, and served hot. Perfect crab cakes for topping with a smooth, creamy sauce.

Ingredients -

1/2 cup chopped Scallions
1 Jalapeno Pepper, seeded and minced
4 cloves Garlic, minced
1 cup Dry Breadcrumbs
2 cups Water or Ritz Crackers, crushed
1 Egg, beaten
1/2 cup Mayonnaise
1 tablespoon Spicy Brown Mustard
1 tablespoon Worcestershire Sauce
1 dash Fresh Lemon Juice
Old Bay Seasoning, to taste
1 (6 ounces) can Lump Crabmeat, drained
2 tablespoons Olive Oil

Preparation:

1. Add scallions, jalapeno, garlic, breadcrumbs, and ½ the crushed crackers to a medium-mixing bowl.

2. Stir in the egg, mayonnaise, spicy brown mustard, Worcestershire, fresh lemon juice, and Old Bay seasoning.

3. Gently fold in the crabmeat.

4. Form 6 equal size crab cakes.

5. Coat crab cakes with remaining crushed crackers.

6. In a skillet, heat the olive oil over medium heat.

7. Saute crab cakes in batches of 3. Cook approximately 5 minutes per side, until golden brown.

Variations and Recipe Ideas:

Cooking Tip

Lump Crabmeat

Substitute the highest quality fresh crabmeat for an even finer tasting crab cake.

Cooking Tip

Olive Oil

Substitute butter for the olive oil when cooking to add a decidely different flavor to the finished cakes.