Crabcakes
Ingredients
2 t olive oil
½ c green onion – small dice
1 t garlic, minced
1/3 c roasted red pepper – small dice
¼ c mayonnaise
2 T chives; minced
½ t lemon zest
1 T lemon juice
¼ t Tabasco or pepper sauce
1 t Old Bay seasoning
1 – 2 eggs, lightly beaten
2 – 3 c corn bread – gluten free, day old and crumbled. See recipe at our recipe page
1 # lump crab meat
Method
Heat oven to 400.
In a large bowl, crumble the cornbread.
Set aside.
In a medium saucepan, saute onion and garlic to soft and translucent.
Add red pepper to the saute mix to warm through.
Add the sauté mix, the mayo, chives, lemon zest, juice, Old Bay and pepper sauce and the eggs to the cornbread.
Blend well.
Fold in crabmeat.
The mix should be moist – add small amounts of mayo as needed
For appetizers form cakes using an ice cream scoop, for entree servings form with a double scoop and chill for 1 hour.
For appetizers sized cakes, bake on parchment lined trays 12 minutes or to golden brown. For entree sized cakes, bake 18 – 20 minutes or to golden brown.
Alternatively the cakes can be panfried in a saute pan over medium heat with 1 t olive oil.
Serve with Lemon Caper Aioli and/or Cocktail Sauce and lemon slices. See recipes at our recipe page.