Southwest style crab cakes
It is crab season here on the Central Coast and we have developed a modern twist on a traditional favorite.
Ingredients:
8 oz of crab
1/2 cup of frozen corn, thawed
1/2 cup of chopped red pepper
1/2 cup of black beans
3/4 cup bread crumbs, plus a little extra for coating the crab patties
1/2 cup Chipotle mayonnaise (recipe to follow)
Mix all ingredients together to form crab patties. Set aside on a wax paper lined platter. In a shallow dish, pour some bread crumbs. Dredge each crab pattie in the bread crumbs. In a skillet or frying pan, pour a little chipotle oil. Place patties in the pan and cook on medium high heat until crispy on either side, about 3-4 minutes. Serve with a dollop of Chipotle mayonnaise.
Chipotle mayonnaise
Ingredients:
1 egg
1 T lemon juice
2 tsp Dijon mustard
Pinch each of sea salt and fresh crushed pepper or more to taste
1 cup Coeur d’Olives Chipotle infused olive oil
In a blender, combine egg, lemon juice, mustard and salt and pepper. Then, open the center opening of the lid of the blender and in a steady stream add the oil until the mixture is thick and creamy.
Use as a spread on sandwiches or as a binder to make crab cakes.
Extra shipping charge may apply on shipments to Alaska, Hawaii or Canada, and on orders over $200. Please call 831.625.1692.
Special note when sautéing with olive oil: DO NOT EXCEED MEDIUM HIGH WHEN SAUTÉING. PAN SHOULD BE BETWEEN MEDIUM & MEDIUM HIGH. OTHERWISE, THE FLAVOR AND ANTIOXIDANTS DISAPPEAR.
