Crab Cake Recipe
Lump crab, jalapeño corn, chili jus
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Ingredients
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Crab Cake Ingredients
Chili Jus Ingredients
Method
Crab Cake Preparation
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine lump crab meat, chopped jalapeño, corn kernels, mayonnaise, beaten eggs, bread crumbs, Dijon mustard, Old Bay seasoning, salt, and pepper. Gently mix using your hands to combine without breaking the crab meat.
- 2
Form the Crab Cakes
Using your hands, form the mixture into patties about 3 inches wide and 1 inch thick. Place them on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes.
- 3
Fry the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, ensuring not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown. Remove from the skillet and drain on paper towels.
Chili Jus Preparation
- 4
Prepare the Chili Jus
In a saucepan over medium heat, combine chicken stock and chili powder. Bring to a simmer and let cook for about 10 minutes to allow the flavors to meld. Stir in chopped cilantro, lime juice, salt, and pepper. Simmer for an additional 5 minutes.
Serving
- 5
Serve the crab cakes hot, drizzled with the chili jus. Garnish with additional cilantro if desired.