SOUTHWESTERN CRAB CAKES

SOUTHWESTERN CRAB CAKES

1 lb. lump crabmeat
4 tbsp. mayonnaise
4 tbsp. breadcrumbs
4 tbsp. red bell peppers, small dice
4 tbsp. poblano pepper, small dice
2 tbsp. shallots, minced
1 egg, beaten
½ tsp. kosher salt
¼ tsp. black pepper, freshly cracked
¼ cup olive oil

Turn the crabmeat out into a large mixing bowl. Carefully pick through the meat to remove all of the small pieces of shell. Reserving two tablespoons of the breadcrumbs. Add the remaining ingredients to the crabmeat and gently mix with hands to combine. Divide the mixture into 4 equal portions and gently form into patties. Dust the cakes on both sides with reserved breadcrumbs. Heat the oil in a nonstick skillet over medium heat until it just smokes. Sauté’ the crab cakes until golden brown. Top with the Toasted Jalapeno Mayo and serve with a side salad.

Yield: 4 servings.


TOASTED JALAPENO MAYO

1 cup mayonnaise
1 jalapeno
2 tbsp. cilantro, chopped
1 tbsp. lime juice
2 tsp. ground cumin
1 tsp. salt

Heat a skillet on high heat and add the jalapeno to the dry pan. Let the jalapeno toast, turning occasionally, until charred on all sides, about 10 minutes. Meanwhile, add the remaining ingredients to the bowl of a food processor. Add the jalapeno once it is toasted and pulse to blend.

Turn out to a serving bowl and use to top the crab cakes. Also makes an excellent spread for sandwiches.