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
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
Sauté onion, bell pepper, jalapeño, 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 sautéed 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.
BARBECUED SHRIMP NEW ORLEANS STYLE
MAHI MAHI CEVICHE
MEXICAN STYLE MARINARA
REDFISH ON THE HALF SHELL
SPICY HABANERO STIR-FRIED SHRIMP
TX BLUE CRAB CAKES
BLACKENED REDFISH TACOS
GRILLED SHRIMP WITH SPICED PEACH & AMBER ALE GLAZE
SHRIMP AND SWISS CHARD PASTA
LOUISIANA STYLE CRAWFISH