Well, the big game is a week away, and I’ll be focusing my attention on things from Long Island’s sunny shore that go well with watching a football game. So, I have been in the lab, that tiny slab of a kitchen, and with a sale on crab meat and jalepeno’s… well I can find a good way to work these two together… a newly minted classic – crab cakes with kick.
Here’s what you’ll need:
- 1 lb lump crab meat
- 1 jalepeno pepper (seeded and diced)
- 1/2 small red pepper (finely diced)
- 1 tablespoons dijon mustard
- 1 tablespoon mayonnaise
- 1/2 teaspoon crab seasoning ( I use old bay)
- dash of hot sauce
- bread crumbs
Empty the crab into a large bowl, sort through, looking for pieces of shell to remove. Add jalapeno, red pepper, mustard, mayonnaise, crab seasoning and hot sauce.
Don’t be too rough when mixing these together. You don’t want to break up the crab lumps too much. Its not like making tuna salad. Now, add enough bread crumbs to keep it together, don’t use too much you don’t want these too dry, they’ll fall apart when cooking.
For an appetizer size portion, this should make about eight to ten little cakes, or four main course (man size) cakes. If you are going to fry these, roll the finished cake in bread crumbs. If you are going to broil them skip the extra bread crumbs and spray lightly with olive oil. Either fry in vegetable oil or broil until brown.