Mile-High Crab Cakes

Seafood

Cook Time: 35 mins Source:

Ingredients

16 oz lump (claw) crab meat

1/2 cup red bell pepper chopped

1/2 cup celery chopped

1/2 cup onion chopped

1 pat butter or a teaspoon of oil

1 tsp thyme fresh, chopped

1 tsp basil fresh, chopped

1 pinch nutmeg optional

1 tbsp black pepper course ground

2 tbsp lemon juice or white wine optional

1 tsp paprika to taste, optional

1 tsp chicken bullion powdered, optional

1 tbsp mustard optional

4 tbsp mayonnaise or more if necessary

1 large whole egg optional, if necessary, well beaten

1 cup breadcrumbs optional, if necessary

1 pinch sesame seeds optional, garnish

2 whole lemons cut into wedges to serve

Directions

Sautee over medium heat, the Trinity (red bell pepper, onion, and celery) with a pat of butter or oil. Add the thyme, basil, and black pepper. Cook until the vegetables have given up all of their water. Optional addition of lemon juice or white wine, but the liquid must be cooked off. Set aside to cool.

Drain the crab meat well and remove any shells. Add the cooled Trinity sautee and toss to distribute. Add the optional chicken bouillon and nutmeg. Toss to combine.

Decide if the dry breadcrumbs are needed. Do not add them if you don't have to.

Add the wet ingredients. Yellow or Dijon mustard is optional. Add 4 tablespoons of mayo and fold to combine. Continue to add mayo OR a well-beaten egg until the mixture can form a loose ball.

Pack the mixture 3 inches high into the food molds. Continue with the rest of the mixture leaving a half-inch of space between the crab cakes.

Bake at 485°F for at least 18 minutes, or longer to achieve your desired level of doneness.

Serve with sesame seeds and lemon wedges.