Jumbo Lump Crab Cakes with Honey Mustard Sauce













Crab cakes: Makes 4-6 cakes

1 red pepper small diced

2 ribs celery small dice

½ yellow onion small dice

½ cup panko bread crumbs (for wet mix)

1 cup panko bread crumbs (for coating crab cakes)

½ cup mayo

1 egg

¼ tsp ancho chili powder

¼ tsp Pro Seasoning

¼ tsp celery seed

Juice of ½ lemon

1 pound drained and picked through jumbo or colossal lump crab meat


Sauce

1/3 cup mayo

3 TBSP grain mustard

1 tsp honey

1 tsp Pro Seasoning

Juice of ½ lemon


To cook

1/2 cup clarified butter


Method of prep:

In a medium sized mixing bowl, mix all ingredients but the crab meat. Mix these ingredients well with a wooden spoon or rubber spatula. Next, gently fold in the crab meat so as not to break up the lumps.

Sprinkle panko (for coating crab cakes) onto a sheet tray. Place a ring mold on top of a thin layer of panko. Pack the crab cake mixture into the ring mold so that it is nice and tight. Remove the ring mold gently and sprinkle a thin layer of panko on top of the cake. Repeat until all of the crab cakes are made.

Chill crab cakes for 30 minutes to 2 hours to allow them to firm up.


For the sauce: Mix all sauce ingredients together. Set aside.


To cook: Heat a cast iron skillet or sauté pan over medium high heat. Reduce the heat to medium and add 2-4 crab cakes. Cook until The cakes are golden brown. Transfer cakes onto a sheet tray and finish in a 350 degree oven until the internal temperature of the crab cakes reach 165 degrees (about 5 minutes). Remove from oven, serve with dipping sauce!

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