Crab Cake Recipe

Ingredients:

- 2 pounds lump crab

- 2 1/2 cups bread crumbs

- 2 1/2 cups sneaky sauce

- 1 red and 1 yellow bell pepper, diced small

- 1 large celery stalk, diced small

- 3 green onions, thinly sliced

- 2 tablespoons of Lucky Cajun, or to taste

- 1 can of hearts of palm, drained, soaked in fresh water for 30 minutes, rinsed then diced small

- Lettuce, tomato, and Quick Pickle Tartar (for sandwiches)

- Remoulade slaw and tater tots seasoned with Lucky Cajun (serving options)

- Pecorino cheese (for stuffed mushrooms)

Directions:

1. Begin by making a double batch of sneaky sauce.

2. Small dice the bell peppers, celery, hearts of palm, and thinly slice the green onions.

Note: Large chunks of veggies will take longer to cook and will make it harder for the cakes to hold together.

3. In a large mixing bowl, combine the lump crab, bread crumbs, sneaky sauce, and chopped veggies. Mix thoroughly until well combined. If they are crumbly and don’t hold together add more sauce. If they are too wet add more bread crumbs.

4. Form the mixture into 10-12 large crab cakes for sandwiches or 24-28 smaller crab cakes for sliders or salad topping.

5. Preheat oven to 425* put your nicely shaped Crab Cakes on a lightly oiled sheet pan will a non stick pad or parchment paper bake for 10 to 13 minutes until a they are heated through and lightly toasted. Good way to tell if they are done is if they are bubbling slightly on the pan.

Useful Suggestions:

- If making sandwiches, serve the crab cakes on buns with lettuce, tomato and Quick Pickled Onion Tartar Sauce.

- For an entrée, serve them with Remoulade slaw and tater tots seasoned with Lucky Cajun.

- You can also use the smaller crab cakes as additions to Caesar Salad or Mixed greens, or serve them as an appetizer.

- Another great use is to make stuffed mushrooms. Clean out the gills of Portabella 10 to 12 4 inch or 50+ Baby Bella mushrooms, fill them with the crab cake mixture and top them with freshly shredded pecorino cheese. Roast in a 425°F oven for 10 minutes for small mushrooms and 13 to 15 minutes for larger ones. Excellent served with the tartar sauce.

- CRAB MELT

This is amazing! Just get 2 thick slices of artisan sourdough put sliced or shredded gruyere cheese on both halves. Then add about 6 to 8 oz of crab cake mix, top with a little hot sauce and grill with butter on med-lo setting in sauté pan. Let the cheese melt, let the bread get toasted and this is an amazing lunch! serve with tossed green or/and our red beans for a complete meal no one will see coming.