JUMBO LUMP CRAB CAKES
Ingredients
1 pound lump crab
1 cup diced peppers
1/2 cup diced red onion
2 tablespoons diced jalapeño
1 cup ground ritz crackers
1/2 chopped fresh dill
1/4 cup evoo
1 cup mayonnaise
1 lemon, juiced and zested
1 teaspoon Tabasco
1 teaspoon oldbay
4 cups panko
Instructions
1. Quickly sauté the peppers and onions in the evoo for 2-3 minutes
2. Remove from heat and add the dill, lemon juice, lemon zest, Tabasco, oldbay, crab meat, mayonnaise, and ritz crackers
3. Mix together and season with salt and pepper
4. Using a ring mold press approximately 3 oz of the crab mixture to form crab cakes with panko on both sides
5. Pan fry the crab cakes on both sides until golden brown
6. Finish in a 400 degree oven for approximately 3-5 minutes until nice and hot
7. Serve with grain mustard aioli, fresh arugula and a lemon wedge
Grain mustard aioli recipe
1 cup mayonnaise
2 tablespoon grain mustard
Juice and zest from 1 lemon
Few dashes Tabasco
Mix and combine
