Champion Crab Cakes

 

Kick it up a few notches with our friend Jim Holcomb's take on the classic crab cake.

INGREDIENTS:

  • 1 lb. jumbo lump crab meat

  • 1/2 cup bread crumbs

  • 1 tbsp. mayonnaise

  • 1 tbsp. Miller's Banana Pepper Sauce

  • 1 large egg

  • 2 tsp Old Bay seasoning

  • 1/4 cup canola oil

  • lemon wedges

DIRECTIONS:

  1. In a small bowl, whisk the mayonnaise with the egg, Miller's Banana Pepper Sauce and Old Bay until smooth.

  2. In a medium bowl, lightly toss the crab meat with the bread crumbs.  Gently fold in the mayonnaise mixture.  Cover and refrigerate for at least 1 hour.

  3. Scoop the crab mixture into eight 1/3 cup mounds.  Lightly pack into 8 patties, about 1 1/2 inches thick.

  4. In a large skillet, heat the oil until shimmering.  Add the crab cakes and cook over moderately high heat until deeply golden and heated throughout, about 3 minutes per side.

  5. Transfer the crab cakes to plates and serve with lemon wedges.

 
MainsJim Hargreaves