Jumbo Lump Crab Cakes with Roasted Corn and Pickled Okra Relish
Yield: 4 servings
Recipe from
Ingredients
- 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
Preparation
- 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.
- 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.
- Place skillet in oven, and bake at 375° for 5 minutes. Serve with Roasted Corn and Pickled Okra Relish.
Jumbo Lump Crab Cakes with Roasted Corn and Pickled Okra Relish Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres, Main Dishes
- CONVENIENCE: Entertaining
- CUISINE: American, Cajun/Creole, Southern
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Gluten-Free
- COOKING METHOD: Fry
- OCCASION: Father's Day, July 4th, Labor Day, Memorial Day, Birthdays/Anniversaries
- PUBLICATION: Coastal Living
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