Texas Blue Crab Cakes

Ingredients: 1 lb. Lump Crabmeat (carefully pick through to remove and shell pieces) 1  Cup Italian Breadcrumbs 3T. Olive Oil 1/3 Cup Onion Diced 1/2 Bell Pepper Diced (red if possible) 1 Medium size jalapeno cored seeded & chopped fine 1 clove garlic – minced 4 T. Butter 2 stalks celery- diced 2 eggs ½ t. Rubbed Sage 1 T. Texas Gourmet’s Sidewinder Searing Spice 1/3 cup  fresh or canned corn 2 t. parmesan cheese salt and pepper to flavor  Saute’ onion, bell pepper, jalapeno, garlic, celery, and corn in olive oil and butter until onion is clear and veggies are soft. Remove from heat, add breadcrumbs. Place in bowl. Add Searing Spice  and sage to two whipped eggs. Mix eggs with the sauted veggies, parmesan cheese and breadcrumbs. Now work the lump crabmeat into the mixture gently to keep the crab from falling apart. To form crabcakes, wet hands with cold water, scoop up approximately 2 tablespoons, of the mixture. Then form the cake to be about 1 inch thick. Heat 3 T. olive oil  in a seasoned cast iron skillet until medium hot, then place the cakes in the skillet, well separated  and cook to a golden brown  on both sides. (Approximately 3 minutes per side) Transfer to paper towels to strain and cool. Serve hot or cold. Bon appetit, Bryan F. Slaven The Texas Gourmet