CRAB CAKES

Everyone loves em! The dijon and pepper flakes gives the dish a certain "umani" and I think that using penko instead of ordinary bread crumbs gives the finished product a more silky look. This is a quick and elegant solution at Chez B.

Makes 8-9 portions (1-2 per person).

Jul 15, 2016

INGREDIENTS

• 2 eggs
• 4 tbsp djjon mustard
• 4 tbsp mayonnaise
• 1/2 tsp ground pepper
• 1/2 cup chopped spring onions
• 1/4 tsp red pepper flakes
• 1 1/2 cups penko crumbs
• 24 ounces (2 cans) lump crab meat, drained
• 4 tbsp olive oil

PREPARE

Whisk the eggs, mayo, dijon, both peppers in a bowl until throughly mixed

Stir in the onions, crab and penko and continue mixing.

Form into 1/2 inch patties.

Pour half of the olive oil in a pan over medium high heat, then add 3 or 4 of the patties...enough so that your pan isn't too crowded. After about 3 minutes carefully turn them to other side and cook for another 3 minutes or so,

Place the completed crab cakes in a warm oven while you complete the remainder.

Add the remaining oil to the pan and continuie to cook the remaining patties as before.

Serve while they are still hot.

CHEF's NOTES:

• This is a nice dish to serve on top of a salad bed, preferably arugula with lemon wedges. Its always nice to have some tarter sauce on the side as well