from Executive Chef Scott Hoskinson Cajun Crab cakes 1 Tbsp. Chopped garlic 2 Tbsp. Chopped green onion 1 Tbsp. Yellow pepper 1 Tbsp. Red pepper 1 ea. Large egg 2 Tbsp. Best Foods mayo 10 oz. Alaskan crab, cooked and shelled 2 cups Bread crumbs 1 Tbsp. Powdered parmesan cheese 1 ea. Lime juice 1 tsp. Minced fresh jalapenos 1 tsp. Cayenne pepper 1 Tbsp. Red onion Procedure: Combine ingredients holding out the egg, mayo, crab and 1 cup of the bread crumbs. Fold in all items and lightly salt to taste. Refrigerate until needed. Form crab mixture into 8 cakes, 3/4 inch thick and 2 inches round. Lightly press in remaining bread crumbs. Chill for one hour. In a skillet, heat a thin layer of oil. Add crab cakes in batches and fry 3 to 4 minutes on each side until golden brown. Serve warm with chives and a citrus salad. < back
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