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Jumbo Lump Crab Cakes with Roasted Corn and Pickled Okra Relish

Yield 4 servings


  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced fresh chives
  • 1 large egg, lightly beaten
  • 1 1/2 tablespoons mayonnaise
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 pound fresh jumbo lump crabmeat, drained
  • 1/2 cup soft breadcrumbs
  • 1/4 cup olive oil
  • Roasted Corn and Pickled Okra Relish
  • Garnish: pickled okra pods, sliced vertically

How to Make It

  1. Stir together first 6 ingredients; add crabmeat, and toss gently. Stir in breadcrumbs. Cover and chill mixture 30 minutes. Shape into 8 (1 1/2-inch-thick) patties.

  2. Cook crab cakes in hot oil in a large ovenproof skillet over medium-high heat for 3 to 4 minutes on each side or until golden.

  3. Place skillet in oven, and bake at 375° for 5 minutes. Serve with Roasted Corn and Pickled Okra Relish.