Corn Bread Crab Cakes with Hot Pepper Glaze

Now that crawfish season has run its course, time to move on to Crab season. Two recipes this week featuring the sweet meat from this crustacean.

Cornbread Crab Cakes with Hot Pepper Glaze

1 pound lum crabmeat

1 lemon

Olive oil

1 small red onion minced

1 small red bell pepper, minced

2 cloves garlic, minced

1/4 cup mayonnaise

Hot sauce

3/4 teaspoon Creole seasoning

1 large egg

2 cups crumbled cornbread

1/2 cup grate Parmesan cheese

5 green onions, minced

Pick crab thoroughly; discard any bits of shell; set aside. Zest half-teaspoon from lemon rind; squeeze lemon, strain seeds, and set aside.

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add onion and bell pepper; sauté four minutes. Add garlic; sauté one to two minutes and remove from heat. In a mixing bowl, combine mayonnaise, hoy sauce, Creole seasoning, and egg; whisk well. Add fresh lemon juice, lemon zest, cornbread, Parmesan, green onions, and sautéed vegetables; mix well. Add crab; gently mix just until blended. Divide into 8 large or 16 small portions; shape into round cakes. Cover with plastic wrap and chill for at east one hour.

Heat one tablespoon oil in a cast-iron skillet over medium-high heat. Add crab cakes; cook three minutes on each side or until golden. Remove from pan; keep warm. Repeat procedure with remaining crab cakes. Serve with Hot Pepper Glaze.

Hot Pepper Glaze

1 tablespoon canola oil

2 shallots, minced

3 tablespoons lemon juice

3 tablespoons Creole mustard

3/4 cup hot pepper jelly

2 tablespoons finely chopped parsley.

Heat oil in a small skillet; satué shallots three minutes. Add lemon juice, Creole mustard and hot pepper jelly.; stir well. Simmer two minutes or until thickened. Stir in parsley. Scrape into a small bowl and keep warm.

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