Crab Cakes

I whip these up for lunch today at the cabin. Never made crab cakes before but i have had them many times and what i wanted was ones that you can really taste the crab.

Crab Cakes

Ingredients

16 oz of jumbo crab meat
3 shallots minced
1 red pepper minced and divide in half
1 table spoon olive oil
1 table spoon garlic
2 table spoon Dijon mustard
2 eggs, whisked
6 springs of fresh lemon thyme, stems removed
1/2 teaspoon Worcestershire sauce
2 table spoons olive oil mayo
1 to 1 1/2 cups of Panko bread crumbs

Sauce
3/4 cup olive oil mayo
2 Jalapenos, minced
half the red peppers minced above
1 table spoon key lime juice
1/4 cup fresh dill, chopped and stems removed
2 table spoon of Dijon mustard
salt & pepper to taste

Directions

Place shallots and 1/2 the red peppers and live oil into a skillet over medium high heat and saute until soft. Remove from heat add the garlic and the fresh thyme and stir and set aside.

Now make the sauce: Place all the sauce ingredients into a bowl and whisk to combined, cove and chill until ready to use.

Preheat oven to 400 degrees

In a large bowl place crab, Dijon mustard, eggs and Worcestershire sauce and toss to coat well. Next add the Mayo and toss to coat. Once shallots mixture have cooled add to bowl and mix well. Now add the Panko a 1/4 cup at a time, using your hands mix well, once the mixture holds together stop adding the bread crumbs. Place the balance of the bread crumbs into a dish. Using your hands form into cakes, drop the cakes into the panko and coat on each side.
Place on a baking sheet that has been sprayed with Pam.
Bake until bread crumbs start to turn golden brown. You can fry them, but i not like greasy crabs cakes so I baked them.

Remove from oven, plate and spoon sauce over cakes and serve with a nice tomato salad.

Enjoy Cooking