Southern Style Crab Cakes

• Seafood

  • 1 lb Top-quality lump crab meat

• Produce

  • 1 Garlic clove
  • 2 tbsp Italian parsley
  • 1 Jalapeno pepper, small
  • 1/2 Lemon, Juice of
  • 1 Lime, Juice of
  • 1/2 Poblano chili
  • 2 Scallions
  • 1/2 Yellow onion, medium

• Refrigerated

  • 1 Egg

• Condiments

  • 3 dashes Louisiana hot sauce
  • 1 1/4 cup Mayonnaise
  • 1 tsp Mustard, whole grain

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Chili powder, good
  • 1/4 tsp Red pepper flakes
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 2 tsp Red wine vinegar
  • 2 tbsp Vegetable oil

• Bread & Baked Goods

  • 3/4 cup Bread crumbs, fresh

• Dairy

  • 1 tbsp Butter, unsalted

• Other

  • 1 Scallion (white and green parts, chopped

Found on howtofeedaloon.com

Description

Ingredients

• 1 lb of top-quality lump crab meat
• 1 tablespoon of unsalted butter
• ½ medium yellow onion, chopped
• ½ poblano chili, stemmed, seeded and chopped
• 1 garlic clove, minced
• 1 teaspoon of salt
• ½ teaspoon good chili powder (New Mexico or ancho is good)
• ¼ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• 1 egg, lightly beaten
• ¼ cup of mayonnaise
• 1 teaspoon whole-grain mustard
• Several dashes of Louisiana hot sauce
• 1 scallion (white and green parts), chopped
• 2 tablespoons of Italian parsley, chopped
• Juice of ½ lemon
• ¾ cup of fresh bread crumbs
• 2 tablespoons vegetable oil, plus more as needed
• JALAPENO REMOULADE:
• 1 small jalapeno pepper, stemmed, seeded, and finely chopped
• 2 scallions (white parts only), thinly sliced
• 1 cup of mayonnaise
• ½ teaspoon of salt
• ¼ teaspoon of ground black pepper
• ¼ teaspoon crushed red pepper flakes
• 2 teaspoons of red wine vinegar
• Juice of 1 lime

Directions

• Place the crab meat in a large mixing bowl and carefully pick through for shells, then set aside.
• Melt the butter in a medium skillet over medium-high heat.
• Add the onion, poblano, garlic, salt, chili powder, black pepper, and cayenne and cook, stirring, until the veggies are soft, but not browned - about 4 minutes.
• Transfer the veggie mixture to a mixing bowl and set aside to cool for about 15 minutes.
• Add the crab, the egg, mayo, mustard, hot sauce, scallions, parsley, lemon juice, and ¼ cup of the bread crumbs to the veggie mixutre.
• Using your hands, gently combine the ingredients.
• Using a 1-cup measuring cup, form the mixture into cakes, packing gently; they should resemble hockey pucks (in size) - about 2 inches thick.
• Cover the cakes and chill for 20 to 30 minutes, or overnight.
• When you are ready to cook the crab cakes, place the remaining ½ cup bread crumbs on a plate.
• Dredge both sides of each cake in the crumbs, shaking off the excess.
• Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
• When the oil is hot, but not smoking, fry the crab cakes for 4 to 5 minutes on each side, until golden brown.
• Dont overcrowd the pan - fry in batches if necessary, adding more oil if needed.
• Serve immediately - with Jalapeno Remoulade!
• JALAPENO REMOULADE
• Whisk together all the ingredients in a mixing bowl.
• Cover and place in the fridge until needed...or for at least 30 minutes.